One thing I should mention:
Just because we don't taste salt in our meats cured with Tender Quick, doesn't mean there isn't too much salt content for people who should restrict their salt intake.
That only means there isn't too much salt for our tastes.
Common sense tells me you have more control of salt quantity when you use cure #1, because it has very little already in it to start with. Then you can put whatever amount you want, or not put any in at all. With TQ, you can't remove what is already in the mix.
I have already thought about adding salt to my TQ, because we don't taste any at all in some of my products, but so far I haven't because I know there is already a good amount there.
I also feel it isn't a problem with all of our taste buds in my extended family, because we all agreed that Hi Mt was much too salty.