Prague Powder#1 Ratio for Corned Beef
If you are fond of cooking and like to marinate your food to add deep flavors, there are various curing mixtures available. For instance, Prague Powder vs Tender Quick are the two most popular options out there but they are often confused with each other. So, with this article, we have the information available to help you differentiate between the two!
Prague Powder vs Tender Quick
Prague Powder
This is one of the most popular curing mixtures out there and is used for making cured meat. It's actually suggested if food required short curing and will be cooked, such as hot dogs, corned beef, and fish (yes, it includes sausages). For the most part, it is used in meat processing and will add a pinkish color to the meat and can directly enhance the shelf life. The most common ingredient of Prague Powder is salt and acts as a preservative ingredient.
In addition, the availability of sodium nitrite in the Prague Powder will ensure there is no bacterial growth in the meat. There are actually two varieties of this curing mixture out there. While the number one mixture is suitable for sausages, the number two mixture is suitable for meats that have to be cured for a longer time period, including prosciutto, pepperoni, and hard salami. It has an additional pink color to make sure it is not confused with table salt.
Having said that, the pink color delivers the pink color to the meat. As far as the flavor is concerned, it has a higher salt content, which is why it's used in smaller quantities, so keep an eye on the usage. For instance, one teaspoon of curing mixture is more than enough for up to five pounds of meat. To use the curing mixture, it must be mixed with cold water which is then added to meat to ensure the flavor is dispersed throughout the meat.
It is widely used as a substitute for saltpeter, so you can use it as an alternative for saltpeter as well. All in all, Prague Powder can help keep the bacteria at bay and deliver preservation benefits to the meat. It can be used for curing bacon, corned beef, and German bacon, especially if you are making them at home. To summarize, it is also known as a modern cure and Insta Cure, so don't be confused if you don't see the name "Prague Powder" in the grocery store and make sure it's stored in a dry area and away from heat.
Tender Quick
Tender Quick is a cure mix formulated by Morton and it's actually a fast cure that can be used for poultry and meat. It can add a delicious cured flavor to the meat as well as the pink hue. It is more suitable for smaller cuts of meat, including poultry, spareribs, and pork chops. When it comes down to the ingredients, Tender Quick has salt but the primary preserving ingredient is sugar. In addition, it has sodium nitrite and sodium nitrate which helps develop the flavor and color.
Since we are talking about ingredients, it also has propylene glycol that helps keep the cure mixture uniform. Many people use it as a meat tenderizer but it's not one and can only be used for curing the meat (curing helps preserve the meat and doesn't tenderize the meat). On the other hand, you should not use it too much because the meat will become too salty and the cooked recipe won't be delicious at all. In addition, you should only use it with salmon, meat, sablefish, poultry, and shad.
On top of everything, Tender Quick cannot be substituted for table salt, and if you are using it, make sure you refrigerate the meat. It can be used with thawed as well as fresh meat which is at a temperature of 36-degrees Fahrenheit to 40-degrees Fahrenheit. As far as the quantity is concerned, you can use one tablespoon of Tender Quick for one pound of meat and can be rubbed in. Not to forget, ensure that meat is clean before you add Tender Quick.
Tender Quick works pretty quickly and it's a perfect choice for people who don't have much time. As far as use is concerned, you can add one cup of this mix in four cups of cold water and put meat in the mixture.
Source: https://missvickie.com/prague-powder-vs-tender-quick/
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