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Featured BBQ'n
Video




Tender Quick

Comments

Curing meat by using a salt brine was a widely used method of preserving meat before the days of refrigeration. Today, people are using the same techniques as in days past for sausage, ham, bacon and corned beef.

To approximate Morton Tender Quick, I would start with:

    3 lbs. non iodized salt
    1 oz of potassium nitrate

-- mix this thoroughly and then mix in:

    1 lb. sugar for corned beef

and

    8 lbs salt
    2 lbs sugar
    2 oz potassium nitrate

for bacon and hams.


For corned beef, go heavy on the pickling spices for really good flavor. You can mix these yourself, too, and save money.

    4 bay leaves, broken
    4 T. coriander
    2 T. mustard seed (black)
    1 T. dill seed
    1 T. celery seed
    1 T. black pepper corns
    1 t. cayenne pepper
    1 t. allspice
    1/2 t. fresh ground cinnamon
    1/2 t. cloves or 1 t. whole cloves

Just remember that if you start with a brine, make sure that the water is 38-40 degrees.

Luck, Smoky

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Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


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There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
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Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

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