Dry Cured Pastrami


 
R

Robert Owen

New member
I want to try making the dry cured pastrami but I can't find Morton's tender quick anywhere. I can find plenty of Adolphs Meat tenderizer. Will this work, or do I have to use Morton's?
 
Adolph's won't work, it's not the same thing as TQ. You can buy Prague#1 (and probably TQ) online from sausage supply places.
 
Adolph's Meat Tenderizer might just be MSG. Either way, tenderizer doesn't do the job.

As Shawn W says, look for online sources for Morton's Tender Quick, which you use as per the instructions or Prague Powder #1 (aka pink salt) which you would add to the salt cure.
 
Adolph's is primarily fruit enzymes, bromelain and/or papain. You can get curing salt hereand make your own dry cures more cheacheaply (or you can buy TQ from them as well, though it is primarily salt and sugar that your're paying for with TQ).
 
Thanks for the help everyone! I'll order it online and suffer for another week
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