How can I substitute Tender Quick® for pink salt + kosher salt?
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the Tender Quick® in place of the pink salt and reduce the kosher salt, but I don't know how much to use or how much to reduce the salt. Is there a standard conversion?
Best Answer
This question is almost entirely a duplicate of this one on corned beef, sodium nitrite and Tender Quick.. Please see the answers for that question.
The only thing not covered in that question are the proportions of salt, sodium nitrite and sodium nitrate in Tender Quick. You would need to calculate those ratios, and compare them with the ratios in pink salt + kosher salt called for in the recipe. This information is not available on the Morton's web site; you will have to call them to get those proportions.
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What can I substitute for pink curing salt?
If you usually use pink curing salt, but you have run out, then the best substitute that you can use is himalayan salt. It has a similar coloring, but it is also just as effective at curing different types of meat. You can use the same amount of himalayan salt as you would pink curing salt for the same results.Is Morton Tender Quick the same as pink salt?
Sold at the retail level in 2-pound bags, Tender Quick\xae contains salt, sugar (also a preservative), an anti-caking agent, and one-half percent each of sodium nitrite and sodium nitrate. It is less concentrated than other curing salts, and unlike the salts above, is not pink.Is there a substitute for Tender Quick?
Morton\xae Tender Quick\xae mix can be used interchangeably with Morton\xae Sugar Cure\xae (Plain) mix. It is NOT a meat tenderizer. CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe.Morton Tender Quick Replacement ! Homestead Quick Cure !
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Answer 2
1 tbs. TQ per pound of meat but you must eliminate any other salt called for in the recipe. Personally I quit using TQ and exclusively use pink salt as it produces a much nicer color to the finished product.
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