Morton tender quick?

[nortin1962]

Can anyone tell me if there is a store that carries this product? I would like to make some Buckboard Bacon for the first time using Thirdeye's recipe. Thanks in advance.

[pike79]

I have found it at most grocery stores.

[Selmer]

Go to the spice section of your local grocery store. Look on the bottom shelf with the other salt products. It's there.

[LABS4ME]

If not, ask the manager to order in a bag for you. Takes less than a week to show up... usually on their next truck from the warehouse.

Good Luck!

Ken

[Alagnak]

I couldn't find it at my local Rainbow or Cub but Byerlys had it.

[OnAFly]

The Cub in White Bear Lake carries it usually.

[thirdeye]

Have you found any yet? It's in all my stores, I could mail some to you...

[Gordie]

Coborns carries it also.

[Jim Almquist]

Have you found any yet? It's in all my stores, I could mail some to you...

You use soooo much that multiple stores have to stock it

Just giving you a hard time thirdeye and very cool of you to offer!!

[delcecchi]

amazon sells it too. six pack of two pound bags.

[nortin1962]

I have located the tender quick at lunds and now am ready to make the famous Thirdeye buckboard bacon! I do however have a qeustion. I have a 3lb chunk of pork loin that i think would be best to butterfly before i cure it so it does not take as long to cure. Would i be right in that statement?

[thirdeye]

I have located the tender quick at lunds and now am ready to make the famous Thirdeye buckboard bacon! I do however have a qeustion. I have a 3lb chunk of pork loin that i think would be best to butterfly before i cure it so it does not take as long to cure. Would i be right in that statement?

Well, you are correct in that thickness of meat is what determines the cure time. BTW, the weight of the meat determines the amount of cure that is needed, so using my Tenderquick based Buckboard cure, for a 3# roast, you will need 3T of Tenderquick, 1T of brown sugar, 1T of maple sugar, some black pepper, and possibly some personal seasonings (like garlic powder). We'll just call this a total of 5T of cure.

Where I'm headed with this is.... you need 5T of cure mixture to cure the whole roast, or if you sliced the roast into chops, or if you butterflied the roast. The only difference will be in the cure time. Because of the thickness, the roast will take about 6 days for curing, the chops or a butterflied roast will need about 48 hours of curing if they are in the 3/4" thickness range. Of course following curing, there is resting time, and smoking time. Here is a photo of some smoked chops.

And here is a Buckboarded loin.

I like both Buckboarded loin roasts, which are sliced for serving... and Buckboarded chops which are served as individual items. It is harder to keep the chops as moist as the roast, so you will have to keep a closer eye on them, and monitor their internal temp more often. I think if I were you, I would slice 2 thick chops from the roast (or buy a couple of thick sliced chops at the store) and do a side-by-side comparison. You will have to start curing the roast 4 days earlier so everything is ready to smoke at the same time, but this way you and the family can sample each one and see what you like best.

Smoking times will be different, the thick chops will take about 70 to 90 minutes, the roast will take about 2-1/2 to 3 hours .

[nortin1962]

Thanks alot Thirdeye! I can't wait to try this out! It's the reason I bought a smoker, it looks amazing.

[thirdeye]

Thanks alot Thirdeye! I can't wait to try this out! It's the reason I bought a smoker, it looks amazing.

You're welcome. Check your Private Messages.

[nortin1962]

question for thirdeye. Have my loin roast in the fridge since Monday night, turning every day do you think it will be ready for smoking on Sunday? thanks

[thirdeye]

question for thirdeye. Have my loin roast in the fridge since Monday night, turning every day do you think it will be ready for smoking on Sunday? thanks

No, I think that would be cutting it too close, the cure takes time and is thickness dependent. Cure time on a loin is 6 to 7 days, then you have some rinsing/soaking time, and the important refrigerated resting time. Realistically, Monday or Tuesday will be your smoking days.

I know the HM instructions do not include the resting time, and I have visited with them about this,... but it is a common practice and something that I feel is very important. It (resting) is actually called "equalization" in curing circles.

[nortin1962]

Thanks for the great insight Thirdeye. Tuesday will be my smoking day.