"Reg" > wrote in message
.net...
> Kent wrote:
>
>> Has anyone tried to brine cure meat using Morton's TenderQuick, with or
>> without added salt? TenderQuick has .5% sodium nitrate and .5% sodium
>> nitrate. I recently posted a similar question on alt.food.barbecue.
>> Thanks for any info.
>> Kent
>
>
> Here's the full list of ingredients:
>
> 97 % Salt
> 2 % Sugar
> 0.5 % Sodium Nitrite
> 0.5 % Sodium Nitrate
>
> --
> Reg

I know. Reg, what I am asking is only the experience, if any, of other NG
posters. Did you ever brine with TenderQuick and if so, what happened? What
concentration of Tenderquick/water did you use? Did you add any salt to your
brine to increase NaCl concentration and to maintain a certain
nitrate-nitrite level in your brine. How much many gallons of your brine did
you use with a specific meat weight. How long did you brine? At what temp.
did you brine? Would you do this again?
My initial post above is somewhat ambiguous. I apologize.
Again, I and probably other NG readers/posters would be interested in any
experience with this. In fact, please give us yours.
Kent