This post is not intended to stop using MTQ.
I seen where someone wanted to mix cure #1 with MTQ to make cure #2....BAD IDEA
Morton’s Tender Quick™ contains 0.5 sodium nitrite, 0.5 sodium nitrate, salt, sugar, and propylene glycol (for brined meats). They make no mention of how much extra salt, sugar, and propylene glycol.
What Is Propylene Glycol And Why You Should Avoid It. It is is a chemical found in personal care products that acts as a penetration enhancer that keeps products from melting in heat and/or freezing when it is cold. It is found in items such as shampoo, conditioner, soap, acne treatment, moisturizer, toothpaste, deodorant, nail polish, mascara; basically anything you could possibly use on your body, propylene glycol is in it. But why should you avoid propylene glycol?
For starters it alters the structure of the skin by allowing chemicals to penetrate deep beneath it while increasing their ability to reach the blood stream. Sounds lovely, right? So even if propylene glycol was good for you, it’s main job is to help any other chemicals you come in contact with reach your bloodstream. However, there is even more to it than just that…
How Toxic is Propylene Glycol? According to the Environmental Working Group, propylene glycol can cause a whole host of problems. It is rated a 4 by them, which is categorized as a “moderate” health issue. It has been shown to be linked to cancer, developmental/reproductive issues, allergies/immunotoxicity, neurotoxicity and endocrine disruption. It has been found to provoke skin irritation and sensitization in humans as low as 2% concentration, while the industry review panel recommends cosmetics can contain up to 50% of the substance.
How to Spot Propylene Glycol
When looking at ingredient lists, you can look for names like 1,2-Dihydroxypropane; 2-Hydroxypropanol; Methylethy Glycol; 1,2-Propanediol; Propane-1,2-Diol.
I would in no way ever recommend mixing the two together for any reason whatsoever. Curing “pink salt” is not so expensive that it cannot be purchased in one or five pound amounts without having to pinch pennies by purchasing an “envelope” of the stuff. It doesn’t spoil or weaken if kept out of the light and away from moisture. On the “Sunday afternoon” he ran out, he should have placed the meat into the refrigerator and ordered some on Monday by Fed-Ex “overnight” or some other light-speed carrier. Really, shouldn’t any sausage maker have plenty of cure on hand if he is serious about the hobby?