Cure "1 or Quick Tender?

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floridasteve

Smoking Fanatic
Original poster
SMF Premier Member
Jun 16, 2014
818
91
Bradenton
I would like to make some Jerky and Canadian Bacon. Ive read a lot about it, but I'm corn-fused about weather to order some Cure #1 or Quick Tender. I think I'd prefer dry brining vs wet, at least at this time. So let me know, experts, which one should I order?
 
With Cure #1, You decide how much salt you add...JJ
 
Could someone post a thorough article describing the various products used for curing? Or point me to one that has already been written?

I, too, get confused with pink salt, cure #1, tender quick and others I've read about. I suspect that the type of meat and personal opinion enter into somewhere, but I also suspect that are some does and don'ts that one should observe.

I'd like to make canadian bacon, my own bacon from pork belly, and pastrami from a brisket flat. There are probably others that I would like to try to, like country ham from a corned ham; but I've never found a credible, definitive guide for curing.

Anyone??
 
Yup, I agree. The few times I've used TQ, the finished product was way too salty for my tastes.
 
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