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Jerky
Jan 1, 2012 8:14:59 GMT -5
Post by wilmsmeyer on Jan 1, 2012 8:14:59 GMT -5
I am going to be making some soon. Many recipes call for "tender Quik"
What is this, where do you get it and what does it offer?
Also, I want slightly spicy and sweet teriaki flavor.
Anyone have any favorite recipes?
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Jerky
Jan 1, 2012 9:42:41 GMT -5
Post by tar12 on Jan 1, 2012 9:42:41 GMT -5
Tender Quick is made by the MORTON salt company. It is a fast CURE product. It is not a meat tenderizer. Follow the ratio directions to the letter or you can ruin a batch of meat fast by making it way to salty. Been there and done that.. ;D It is hard to find at the local grocery stores here Wilms. The last of it I bought I bought on line. Here is a link for you. They make some quality salts. The smoked salt is very good.. www.mortonsalt.com/products/meatcuring/tenderquick.html
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Jerky
Jan 1, 2012 11:32:33 GMT -5
Post by hunter on Jan 1, 2012 11:32:33 GMT -5
The tender quick , as tar12 mentioned is a quick cure. It is a perservative and you do not want any more than recommended.
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Jerky
Jan 1, 2012 14:47:23 GMT -5
Post by wilmsmeyer on Jan 1, 2012 14:47:23 GMT -5
No freakin kidding!!!!!! The Morton Salt company is located 10 miles from my house in Silver Springs!!!!
I'll just go over there and get me some. Anyone want me to ship them some?
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Jerky
Jan 2, 2012 18:00:17 GMT -5
Post by DHinMN on Jan 2, 2012 18:00:17 GMT -5
You might look in the grocery store. depending how big it is. they might have tender quick. I listed a jerky recipe a couple years ago. It is on page two. I don't think it is going to be sweet though. DH
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Jerky
Jan 13, 2012 17:02:50 GMT -5
Post by billc on Jan 13, 2012 17:02:50 GMT -5
I like Dales sauce. Add onionpowder, garlic powder, (anything else in spice cabinet you like) and crushed red pepper to a 12 oz bottle. Soak overnight. Put in the dehydrater. One bottle does a 4 - 5 pound roast. I slice 1/4" thick 1 - 2" wide .
I've also had fair success sprinkling with Season All and then drying in the oven. Unfortunately it smells so good that I've never had any get completly done before it's all "sampled" away.
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Jerky
Jan 15, 2012 18:13:30 GMT -5
Post by stevet716 on Jan 15, 2012 18:13:30 GMT -5
They have it at Wegmans for $5.00. I'm marinading some meat and dehydrating tomorrow.
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Jerky
Feb 8, 2012 18:05:37 GMT -5
Post by smokepole50 on Feb 8, 2012 18:05:37 GMT -5
I bought my Tender Quick at Southern States co-op.
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Jerky
Feb 9, 2012 21:49:32 GMT -5
Post by Deleted on Feb 9, 2012 21:49:32 GMT -5
My hunting buddy has been grinding his venison up enough to lay out fingers on a flat sheet then he would flatten them some and dehydrate/jerky. It will absolutely melt in your mouth ....... more or less the consistency of hamburger meat works fine no matter what flavor you put on it...... Greenhorn
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Jerky
Feb 24, 2012 23:22:25 GMT -5
Post by rossman40 on Feb 24, 2012 23:22:25 GMT -5
One of these days I would like to try to make some pemmican. The best I have had so for was up in Alaska and was made from moose. It had cranberries, raisins, nuts and IIRC some oatmeal and ether molasses or honey. The moose was ground up like hamburger and wasn't really seasoned that much that I could tell. It was pressed/cut into bars about 3/8" thick and on a cold day when you were running out of energy, it was mighty tasty. Never did get that recipe, a guy's uncle made it.
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Jerky
Mar 9, 2012 15:05:02 GMT -5
Post by mike3132 on Mar 9, 2012 15:05:02 GMT -5
Tender Quick is made by the MORTON salt company. It is a fast CURE product. It is not a meat tenderizer. Follow the ratio directions to the letter or you can ruin a batch of meat fast by making it way to salty. Been there and done that.. ;D It is hard to find at the local grocery stores here Wilms. The last of it I bought I bought on line. Here is a link for you. They make some quality salts. The smoked salt is very good.. www.mortonsalt.com/products/meatcuring/tenderquick.htmlTar, Marshs supermarket has it. My local Marshs closed up and I bought 10 bags of Tender Quick. I use it in my venison summer sausage. I also use it to brine wild boar hams and front shoulder. I soak them in a brine of 1 cup of Tender Quick to 1 gallon of water for 5-7 days @40 degrees, then smoke them in my smoker with apple and hickory for 1 hour, then finish them off in the oven at 250 until them reach 170 degrees. Country Ham at its finest. Mike
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