Morton’s Tender Quick and Prague Powder are two popular curing salts used in the process of preserving meat. While they both serve a similar purpose, there are some important differences between the two.
Morton’s Tender Quick
Morton’s Tender Quick is a curing salt that contains a mixture of salt, sugar, sodium nitrate, and sodium nitrite. It is specifically formulated to enhance the flavor and preserve the color of cured meats. The combination of salt and sugar helps to balance out the flavors and provide a sweet-salty taste.
Key Features:
- Contains salt, sugar, sodium nitrate, and sodium nitrite
- Enhances flavor and preserves color
- Provides a sweet-salty taste
Prague Powder
Prague Powder is another type of curing salt that comes in two different formulations: Prague Powder #1 and Prague Powder #2. Prague Powder #1 contains 6.25% sodium nitrite and 93.75% salt, while Prague Powder #2 contains both sodium nitrite and sodium nitrate.
Key Features:
- Comes in two formulations – Prague Powder #1 and Prague Powder #2
- Prague Powder #1 contains 6.75% salt
- Prague Powder #2 contains both sodium nitrite and sodium nitrate
Differences Between Morton’s Tender Quick and Prague Powder
Ingredients:
The main difference between Morton’s Tender Quick and Prague Powder lies in their ingredients. While Morton’s Tender Quick contains salt, sugar, sodium nitrate, and sodium nitrite, Prague Powder #1 mainly consists of salt and sodium nitrite. Prague Powder #2, on the other hand, contains both sodium nitrite and sodium nitrate.
Usage:
Morton’s Tender Quick is typically used for dry curing meats such as bacon and ham. It is often rubbed onto the meat surface and left to cure for a specific period of time.
Prague Powder #1 is commonly used for curing meats that will be cooked or smoked at low temperatures, such as sausages. Prague Powder #2 is preferred for long-cured meats that require extended aging such as dry-cured salami.
Conclusion
In summary, Morton’s Tender Quick and Prague Powder are both curing salts that serve a similar purpose in preserving meat. However, they differ in terms of their ingredients and usage. It is important to carefully select the appropriate curing salt based on your specific needs and the type of meat you are planning to cure.