https://bbqhost.com/morton-tender-quick-vs-pink-salt/ Add Sizzle to Your Grill including Brisket, Pork Shoulder, Steak, Ribs & More Fri, 18 Oct 2024 02:14:59 +0000 hourly 1 https://wordpress.org/?v=7.0 https://bbqhost.com/morton-tender-quick-vs-pink-salt/#comment-1015302 Fri, 18 Oct 2024 02:14:59 +0000 https://srv876758.hstgr.cloud/?p=512475#comment-1015302 Is Morton Tender Quick suitable for making homemade beef jerky and beef snack sticks?

]]> https://bbqhost.com/morton-tender-quick-vs-pink-salt/#comment-1003360 Sun, 12 Nov 2023 10:51:17 +0000 https://srv876758.hstgr.cloud/?p=512475#comment-1003360 I have a recipe from a friend for a meat loaf which uses Tender Cure. The product is baked to 160 degrees internal temperature. There is virtually no filler in the recipe so it is very dense; I’d call it a meat log. I’ve eaten it and I like it.
My problem is the amount of TC, 1 tbsp (3 tsp) per lb of meat. That’s a lot! Morton TC site has virtually the same recipe but calls for 1-1/2 tsp TC per lb plus some table salt for a total of 2 tsp salt products per lb. Most cooking sites suggest 3/4 – 1.5 tsp salt per lb, to taste. Do I really need as much salt as Morton recipe or my friend’s recipe call for? And why does a meat loaf cooked at 300 to 325 degrees need TC at all? Any thoughts you can share will be appreciated.

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