FWIW, I was told by a Morton rep many years ago that Tender Quick is approximately 79% salt, 20% sugar, 1/2% sodium nitrite, 1/2% sodium nitrate with a touch of Propylene Glycol. Directions and Rules for using Tender Quick, from the bag and the Morton website with added tips and tidbits..... Tender Quick is a blend of the finest quality salt, sugar and meat curing ingredients. It is perfectly blended for fast cure action and improved flavor and color of the meats. Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees F internal temperature. Pork chops, spareribs, chicken and other small cuts of meat can be cured with 1/2 ounce (1 tablespoon) of Tender Quick cure per pound of meat. Rub cure into meat thoroughly then place in clean plastic and tie securely. Store in refrigerator at 36-40 degrees F for 4-8 hours to cure. Rinse just prior to cooking. For brine curing, dissolve 1 cup Tender Quick in 4 cups water. Place meat in brine, refrigerate and allow to cure for 24 hours. For pump pickle, follow proportions for brine curing. For ground meats use 1/2 a tablespoon ( 1 -1/2 teaspoons) of Tender Quick per pound of meat. No additional salt is required, or salt to taste. Ideal for dry curing, brine curing and making a pumping pickle. Follow recipe directions carefully. Cook meat before eating. CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Tricks of the Trade When curing meat there are a few key points to consider. 1.The amount of time spent curing meat will depending on the thickness and amount of bone and fat. For thicker cuts of meat, you may want to lengthen the time you cure. 2. Find your curing style by experimenting with different spices. But be sure to not exceed the curing levels in the recipe. 3. As a reminder, we recommend labeling the date and time the meat should be removed from your refrigerator. 4. Cure meat at a temperature between 36 degrees – 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth. 5.In the case that meat is too salty, soak or boil it in water to remove the excess salt. In the future, remember to rinse cured meat or reduce curing time. 6.Cured meat is still raw meat, so always remember to cook your meat and poultry after curing. If you give a home-cure as a gift, remind the recipient that they too will need to cook it before consuming. 7.Cured meat will turn pink or reddish when cooked. For poultry, use a meat thermometer to determine when it's finished cooking. Sample recipes..... Canadian Bacon..... http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/38/canadian-bacon/5 Beef Salami http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/18/beef-salami/ German-Style Cured Pork Chops (GEPOCKELTE) http://www.mortonsalt.com/for-your-.../229/german-style-cured-pork-chops-gepockelte Deli Style Corned Beef http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/228/deli-style-corned-beef Herbed Sausage http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/230/herbed-sausage Pepperoni http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/231/pepperoni Morton Salt's "A Complete Guide To Home Meat Curing", online and free for your enjoyment....... (1) How to Butcher Pork.... http://www.motherearthnews.com/Sustainable-Farming/1972-09-01/How-To-Butcher-Pork.aspx (2) Cutting and Curing Pork..... http://www.motherearthnews.com/Sustainable-Farming/1972-11-01/Cutting-and-Curing-Pork.aspx (3) More from the Morton Salt Book.... http://www.motherearthnews.com/Real-Food/1973-01-01/Home-Meat-Curing.aspx (4) MORE FROM THE MORTON SALT BOOK... http://www.motherearthnews.com/Real-Food/1973-03-01/More-From-The-Morton-Salt-Book.aspx (5) FINAL INSTALLMENT FROM THE MORTON SALT BOOK.... http://www.motherearthnews.com/Real-Food/1973-05-01/Final-Installment-From-The-Morton-Salt-Book.aspx That should be enough information to keep anyone who's interested busy for a while.