Tender Quick?

[DonBo]

My Dad uses this product to brine geese before smoking. It is the only way I'll eat the "sky carp". Was considering trying it on a wild turkey before smoking. Anyone tried this? Any tips?

[KEN W]

Tenderquick is basically salt and cure.If you use it you should cut back on the salt.There aren't many recipes that use Tenderquick.Most just use Modern Cure with salt added.

[Farley]

Ken W is right on. It wouldnt hurt to get some cure in there but if you are planning on getting the turkey itself up to 165-175 degrees at the very end then, correct me if I'm wrong, but you dont really need cure. Cure protects the meat while its at the 40-140 degree range which is also called the "danger zone" when smoking since that's the range where bacteria will thrive. It also gives red meat a nice pinkish red color. Hope this helps.

[fivebucks]

I use it for making jerky. I generally keep my smoking temp around 150 so it is a safety feature. PS: the jerky turns out great according to my friends.

[Surface Tension]

Tender Quick has sodium nitrate in it. For brine that is the proper type cure to use

It also changes the flavor as your grandpa knows. Instead of Tender Quick I use non iodized salt and add sodium nitrate to my brine. .

[DonBo]

All I know is the turkey turned out pretty good. Don't realy know if the Tender Quick did any good or not.

[tunrevir]

I have used the tender quick for turkey and it turned out nicely. I used a brown sugar and apple cider brine and the bird tasted like a honey baked ham. I also use it on salmon in the same recipe and it has worked well with good results.

Tunrevir~