Bryan Rockoff
TVWBB Member
I am going to do a large (>22 lb.) turkey in a couple of weeks. I did two birds over the holidays and the family loved it. I will brine it for a couple of days in the Honey Brine recipe like the last ones. But I can't seem to find any source for Tender Quick. I tried the Allied Kenco page suggested and if it is there I can't find it. I did find something called "Prague Cure #1". Is this the same thing? If not, any suggestions where else to look for Tender Quick? Also, will it impact the flavor?
Rocky
=== Pasted from the Allied Kenco web site ===
Prague Powder #1: Also called Insta-Cure and Modern Cure.
This cure is sodium nitrite (6.25 %) mixed with salt (93.75 % ) As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to 'gas out' at about 130 ? F. After the smoking /cooking process is complete only about 10-20 % of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. Use 1 oz. for 25 lb. of meat or 1 level teaspoon of cure for 5lb. of meat. Mix cure with cold water.
=== End of paste ===
Rocky
=== Pasted from the Allied Kenco web site ===
Prague Powder #1: Also called Insta-Cure and Modern Cure.
This cure is sodium nitrite (6.25 %) mixed with salt (93.75 % ) As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to 'gas out' at about 130 ? F. After the smoking /cooking process is complete only about 10-20 % of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. Use 1 oz. for 25 lb. of meat or 1 level teaspoon of cure for 5lb. of meat. Mix cure with cold water.
=== End of paste ===