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??