Sure Cure Vs. Tenderquick
Is Sure Cure the same as Tenderquick? If I understand things correctly, both are used for quick (overnight?) curing as opposed to Cure #2 which is used for long term dry curing. Is this correct and can Tenderquick be used the same way you would use Tenderquick?
I have both in the cupboard and was wondering which one would be best for the cooked pepperoni I will be making tomorrow.
@Ed_Orum Tenderquick and Sure Cure are not the same and are not interchangeable. Sure Cure #2 is 5.67% sodium nitrite and 3.63% sodium nitrate whereas Tenderquick is about .5% Sodium Nitrite and .5% Sodium Nitrate. Tenderquick also contains other ingredients that are not in Sure Cure. If you are making cooked pepperoni stick with the cure that is specified by the recipe you are following so you will add the correct amount sodium nitrite/nitrate to result in a safe product. I am wondering if the recipe calls for Sure Cure #2 or #1. Most cooked/smoked pepperoni recipes I have specify #1. In case you were wondering Sure Cure #1 and #2 are also not interchangeable. I hope this helps.
Yes, I did a little more research. I used Tenderquick after looking up the right amounts to use on the Mortons web site. The Sure Cure I bought from Waltons is a 4oz package, and I was only making a “test” batch today of 4lbs, so it was darn near impossible for me to get the correct amount of Sure Cure.
@ed_orum I went through all of our cures, seasonings, and additives and broke down everything by 1 and 5 lb batches. I measured out weight and volume so people could do it without a scale. You can see them in the seasoning section of the Walton’s learning center https://meatgistics.waltonsinc.com/category/23/seasonings.
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
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