Originally Posted by rabbithutch
Could someone please educate me on these products and any others that might be used in curing meats?
I'm confused. What is the difference between pink salt and Morton's Tender Quick? What is the difference between TQ1 and TQ2, if any?
Are these all salts, as in sodium chloride or some semblance thereto? If not, what are they? Are there other salts used in curing meat? Are there any other products used to cure meat other than those meant to instill flavor?
I'm just beginning to investigate curing and would like to know more. Is there a good web site or book on the subject that you would recommend?
Cure #1 is Pink Salt (cure). There are a few names out there that are Cure #1.
TQ is a mixture made for home curing by Mortons. I know of no TQ2.
TQ is used at the rate of 1/2 ounce (1 TBS) per pound of whole meat, and half that much for ground meat.
Cure #1 is used at a rate of 1tsp per 5 pounds.
There is also Morton's Sugar Cure & Mortons Smoked Sugar cure. The Sugar cure is interchangeable with TQ, but the Smoked Sugar cure is not.
You can find out more about Mortons products on their site.
There are many places to find out about Cure #1 and Cure #2.