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Question about Cure for Bacon

post #1 of 5
Thread Starter 

So i picked up this cure at a local store in central PA for my father in law to use while making bacon.  I don't no if this is cure #1 or #2.  I am assuming its #1.  Any thoughts?  No one there could tell me.  I also picked up Mortons Tender Quick but don't really want to use that as i am not real familiar with it.  Am I ok to use the pink cure salt you think in Pops Brine?  Even if it is cure #2, can i use it like cure #1 in the brine?

post #2 of 5

You're talking apples/oranges. You can't substitute cure #1 for #2 and vice versa. And you can't substitute TQ for any of the others. They all work differently and are used for different curing, especially #1 and #2

post #3 of 5
Thread Starter 
Quote:
Originally Posted by rexster314 View Post
 

You're talking apples/oranges. You can't substitute cure #1 for #2 and vice versa. And you can't substitute TQ for any of the others. They all work differently and are used for different curing, especially #1 and #2

 

This is what i bought.  Any idea's? 

post #4 of 5
If it's pink it's probably #1. And one oz to 25lb of meat is correct for #1
post #5 of 5

What he said

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