I second that too - I don't use TQ simply because of the salt level; I prefer to add my own instead. I use DQ cure from Butcher Packer, but it's the very same stuff as Instacure #1 and Prague Powder.
My 1st attempt at belly bacon
- Thread starter jamesb
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Dehydrater
- Started by pc farmer
- Replies: 31
- Blowing Smoke Around the Smoker.
-
Pop’s brine scalable?
- Started by curmudgeonly
- Replies: 22
- Info and Practices
-
Just a Simple Breakfast
- Started by BrianGSDTexoma
- Replies: 19
- Breakfast
-
Friday Cocktail Hour. Whatchya Drinkin'?
- Started by Quiganomics
- Replies: 18
- General Discussion
