I use this for some of my bacon's, but on the package it states that you can use it for poultry, pork, salmon, etc.
I'm just wondering if anyone has used it for other than curing their bacons...I saw a recipe for pork chops where they sprinkled the tenderquick on them for two hours, rinsed and then smoked. I'm just wondering what it would do to the meat in two hours...would this be like a dry brine???
I'm just wondering if anyone has used it for other than curing their bacons...I saw a recipe for pork chops where they sprinkled the tenderquick on them for two hours, rinsed and then smoked. I'm just wondering what it would do to the meat in two hours...would this be like a dry brine???