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Jerky Brine Recepies-Using Morton Tender Quick

by Paul
(MN)

I am using Mortons Tender=Quick for my cure but need to know the water to curing salt. On the package it states for curing use 1 cup of Tender Quick to 4 cups of water. Is that for per pound???

Thanks, Paul

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Jerky Brine Recepies-Using Morton Tender Quick

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by: Anonymous

put your meat in a bucket fill water just above your meat level, take the meat back out and put enough tender quick in until an egg float (make sure the egg doesn't float before you start means its rotten) that sure be enough sure to water mix
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by: Anonymous

This is the best jerky marinade recipe I have ever come across. Flavors just burst out when you eat the jerky.
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starstarstarstarstar 		NO NO NO
by: Phreak

I have read from several sources it's 1 tblspoon per pound of meat.
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starstarstarstarstar 		How To Use Morton Tender Quick
by: SmokerBill

It's important to be careful when using Morton Tender Quick. The curing salts it contains, sodium nitrite and sodium nitrate, can be harmful if eaten in large amounts. Most jerky recipes call for using only around 2 teaspoons of Tender Quick per 5 pounds of sliced jerky meat. The Tender Quick can be combined with additional salt and sugar. An easy basic recipe would be:

5 pounds meat
2 teaspoons Morton Tender Quick
3 tablespoons salt
1 tablespoon sugar (optional)

Mix the dry ingredients. Coat the meat slices and place in a freezer bag. Refrigerate for two days, mixing a few times. After that, the meat is cured and ready to smoke or dry.

Here's a more complex jerky recipe for 5 pounds of sliced lean beef:

1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of honey
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of canning salt
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 teaspoons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper

Again, soak the meat for two days in the fridge, then dry or smoke at a low temperature, below 200 degrees, above 160.

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