I reckon I'll be going to Academy.If you have an Academy sports by you they should have it in 4 and 16 oz. containers .
Dan gave you a good link also .
I have and do use Tender quick for certain things . A alan Maples I saw you involved in the wet curing brine thread . You should use cure #1 for that . I'm a fan of Tender quick , but the directions for a brine or pump ( injection ) that's on the bag is extreme in the ratio of cure to water . The end result will be very salty . So if you were wanting to use TQ in a wet brine I would suggest not doing that , and getting some cure 1 .
Here's an old thread . I talk about adjusting the amounts for brining in post 7 .
Must have been the week for curing poultry . I've been messing with this for awhile , following a Poli recipe . The amount of TQ he uses and the amount listed on the bag is 2 different things . Did some homework and ended up in between . So bone in skin on chicken breast on sale . Remove the...www.smokingmeatforums.com
Look in the grilling section , buy the rubs and the grinders and stuff .I reckon I'll be going to Academy.
I have both Tender Quick and cure # 1 now. Planning to smoke a couple of chickens on Sunday.Morton's Tender Quick has worked great for me, when Dry curing for the last 13 years.
I use the right amount for the proper length of time, and have never had anything become too salty.
Examples & how-tos are in my Step by Step Index, at the bottom of all of my posts, in my Signature.
Which is why you should have some idea what you're doing before using any curing salts. Most of us here who do know are more than willing to help.The Morton product is designed so that the salt taste will limit how much you use to safe levels. While you can overdo it with Prague 1 or 2. There's lots of posts around here about nitrite safety if this is new to you.
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