Fueling Around got ya covered on your question. I've used TQ for many years without ill effects plus other also use it on this site. It's great thing to use when starting out curing. Just need to use proper amounts. 1 Tbs. per lb for dry rub cure (plus proper amount of time) or 1.5 tsp. per lb. for mixing in cured sausages but you need to omit the salt in recipes. It has the salt, sugar & cures already mixed for ya. I've just recently started using cure #1 after completely understanding the measurements & math that goes with it. I was never taught the metric system so it was a little struggle for me. Seems the older I get the harder it gets to retain things. I'll still use TQ on certain cures because I like the way it turns out but to each their own.
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