Customer Review
Never Buying Store-made Sausage Again!
I bought this product because of Jacques Pepin's recipes for sausage in his book, "Essential Pepin". Never ever again will I buy store-made sausage! I have used this to cure pork sausage, and chicken sausage, as per the recipes in Pepin's books. It is easy to work with, and it takes 2t per pound of meat, so the multi-pack is a great investment if homemade sausage is going to be in the regular rotation of dinners, like at our house.
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February 14, 2012
(Ohio) | Helpful Votes: 2 | Rating: 5
Makes Delicious Corned Beef
I bought this because I wanted to make my own corned beef, and I found out the hard way that curing salt is really hard to find in the stores.This worked great for what I needed it for, and now I have 12 pounds of it. I only needed approx. 2 tablespoons, so I don't think I will ever need to buy curing salt again. This stuff pretty much lasts forever though, so in the event of a zombie apocalypse I will be able to make all the jerky and preserves that I need.
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March 23, 2012
| Helpful Votes: 1 | Rating: 5
Good product with a dumb name
With a name like Tender Quick you would think this was some kind of meat tenderizer. It's not. What it is is a mixture of table salt, sugar, sodium nitrate, sodium nitrite, and propylene glycol; used to rapidly cure meats like bacon, ham, jerky and sausage. It's very convenient in that you don't have to buy and measure these ingredients separately. There are literally dozens of recipes for curing meats using Tender Quick on the Internet and a quick rule of thumb of 1 tbsp per pound of meat for a dry cure and 1 cup Tender Quick to 4 cups of water for a brine helps take the guesswork out of developing your own. Some of the recipes you'll find include liquid smoke, so you can try things like bacon or ham without actually owning a smoker. However if you do have a smoker that works at low temperatures, many additional avenues of deliciousness will open for you.Overall this is an excellent product for people new to the world of home-cured meats. If you've ever wondered if you...
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March 2, 2012
(Madison, WI) | Helpful Votes: 4 | Rating: 4
