Ran across this researching Morton’s sugar cure. I guess it’s been discontinued, but then I read this from their web page on tender quick. The last paragraph says Morton does not recommend TQ for pork belly or bacon! I wonder if this is a CYA given the USDA requirement for bacon is 10% stitch pumping 120ppm nitrite with erythorbate or ascorbic acid and no nitrates can be used, or dry curing. Just guessing, but WTH? Folks have successfully cured pork belly with TQ for many years.