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Martin Fisher

Martin Fisher

18 minutes ago, gfweb said:

 

I just read through Pepin's recipe. I gotta try this.

 

Is 12 hours long enough nitrate cure for the 2" thick tenderloin? Seems like a 2 day minimum for that thick a piece.

 

If you're 'salt box' curing, as in the recipe, 12 hours is likely sufficient.

 

For consistency and to avoid over-salting/curing, I use a specific amount of cure and sugar - 2.25 - 2.50% salt total via the cure calculator on my website (which is in desperate need of an overhaul) - and let it cure longer before hanging it.

If using Morton's Tender Quick similarly, one tablespoon (~15 grams) of MTQ per pound of meat is ~3% in-going salt, so, about 2.5 teaspoons for 2.5% in-going salt.

HTH

 

Martin Fisher

Martin Fisher

1 minute ago, gfweb said:

 

I just read through Pepin's recipe. I gotta try this.

 

Is 12 hours long enough nitrate cure for the 2" thick tenderloin? Seems like a 2 day minimum for that thick a piece.

 

If you're 'salt box' curing, as in the recipe, 12 hours is likely sufficient.

 

For consistency, I use a specific amount of cure and sugar - 2.25 - 2.50% salt total via the cure calculator on my website (which is in desperate need of an overhaul) - and let it cure longer before hanging it.

If using Morton's Tender Quick similarly, one tablespoon (~15 grams) of MTQ per pound of meat is ~3% in-going salt, so, about 2.5 teaspoons for 2.5% in-going salt.

HTH

 

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