Salt cure substitution for pastrami?

[Pete Z]

I found Smokehouse brand Salt Cure last night and purchased some in the hope that it can be used to make pastrami (I haven't been able to find Morton Tenderquick). Here are the ingredients: salt, sodium nitrate (6.25%), Propylene glycol and sodium bicarbonate, red 3. Not knowing what is in Tenderquick or what the proportions are, I'm not sure if this stuff is similiar or not? Anybody have an idea?

By the way, I got this salt cure at Sportsman's Warehouse along with a box of Buckboard Bacon Cure. If you are lucky enough to have one of these stores in your area, here is a source for the buckboard cure without having to order it online.

 

[K Kruger]

Look again and see if it's 6.25% sodium nitrite.

 

[Pete Z]

Originally posted by K Kruger:
Look again and see if it's 6.25% sodium nitrite.

You are correct, it is Sodium Nitrite (6.25%).

 

[K Kruger]

Are you looking to cure wet or dry? What you have is akin to Prague#1, aka 'pink salt', aka DC#1. Tender Quick is different but you can mod a dry cure recipe or simply make a brine with what you have and you'll have the makings for pastrami.

 

[tjkoko]

Sodium Nitrite, NaNO2, is the agent that causes cured meats to turn a red color. Otherwise they'd have the appearance of a dull fleshy gray color with a very slight hint of pink. So the Nitrite is an essential ingredient in salt cures.

 

[Chris]

Here is a place for Mortons tenderquick if anyone is still looking.

 

[Pete Z]

OK, looks like I will be able to use this stuff for curing from what I read here. Now, if I want to modify a dry cure recipe that had Morton Tenderquick, what are the proportions and substances that I use for the subtitution? I'm guessing that it will be

X tsp pink salt + Y cup salt = Z cups Tenderquick

If the basic equation is right, I just need to know X, Y, & Z. I know that I am ignorant here, but I am willing to learn

 

[Doug D]

TenderQuick subtitute.

 

[K Kruger]

In you convert using the info at the link Doug posted you'd used 1 T curing salt (what you have), 1 T sugar and 2 T salt--use table salt, not Kosher. Frankly, I think that portion of curing salt is too high for a dry cure. I'd use 1.5 t curing salt, 1 T sugar, 2 T table salt plus another 1.5 t table salt to equal the 1/4 c TQ called for in the recipe. This would be for a brisket flat of 5-7.5 lbs after trimming. Follow Chris's instruction on selecting a flat and trimming.

 

[Pete Z]

That's exactly what I need - thank you Doug and Kevin.

 

[K Kruger]

Just wondering--is your curing salt dyed pink?

 

[Pete Z]

Yes, it is pink.