Morton TQ

[sparetimetoys]

Im reading the link for morton TQ and see porpoliene glycol. that's the stuff we spray on our 737s for de-ice / anti - ice

http://www.mortonsalt.com/products/meat ... quick.html

So much for this stuff. What is cure #1 or #2

[Jarhead]

What is cure #1 or #2

http://www.butcher-packer.com/index.php?main_page=document_general_info&cPath=36&products_id=743
Cure #1 is a fast cure. Normally around 24 hours to be fully distributed in the mix.
Cure #2 is primarily used for all dry and semi dry sausages that need to be aged over time. Think dry salami, etc. I've never used it. Actually, I'm scared of it due to the precise temp and humidity control that must be maintained for a long period of time.

[sparetimetoys]

What is cure #1 or #2

http://www.butcher-packer.com/index.php?main_page=document_general_info&cPath=36&products_id=743
Cure #1 is a fast cure. Normally around 24 hours to be fully distributed in the mix.
Cure #2 is primarily used for all dry and semi dry sausages that need to be aged over time. Think dry salami, etc. I've never used it. Actually, I'm scared of it due to the precise temp and humidity control that must be maintained for a long period of time.

Good deal thanks for the help.

[Papa Tom]

Propylene glycol is not toxic and is used in many food applications.
TQ contains both sodium nitrate and sodium nitrite both can be quite toxic in higher concentrations than you are likely to consume. They are the chemicals that cause the curing of meat that retains the red or pink color and suppresses harmful microorganism growth. Of these two sodium nitrate takes longer to break down and thus is really only useful in long term cures. During the cure these sodium compounds breakdown into less toxic substances that combine further with meat proteins becoming harmless.
I don't often use TQ anymore but stick with cure #1 (modern cure #1, Prague Powder #1, Instacure #1, etc. etc. #1) that contains only sodium nitrite.

Cure #1 should be used at no more than 1 level teaspoon per 5lb. of ground meat (sausage) or 1/4 cup per gallon of water for brining.

[DATsBBQ]

Propylene glycol is not toxic and is used in many food applications.
TQ contains both sodium nitrate and sodium nitrite both can be quite toxic in higher concentrations than you are likely to consume. They are the chemicals that cause the curing of meat that retains the red or pink color and suppresses harmful microorganism growth. Of these two sodium nitrate takes longer to break down and thus is really only useful in long term cures. During the cure these sodium compounds breakdown into less toxic substances that combine further with meat proteins becoming harmless.
I don't often use TQ anymore but stick with cure #1 (modern cure #1, Prague Powder #1, Instacure #1, etc. etc. #1) that contains only sodium nitrite.

Cure #1 should be used at no more than 1 level teaspoon per 5lb. of ground meat (sausage) or 1/4 cup per gallon of water for brining.

+1
TQ is really salty so be careful about adding salt after the cure. Did a 5# salmon once using TQ, only the die hards could eat it.

[jtilk]

Believe it or not Mr. Myron Mixon list TQ as a ingredient in some of his marinades/ injections in his book... BUT whats written and actual could very possibly be 2 different things. I will agree that because of it's saltiness, a little goes along ways.