TQ vs. curing salt 2

[jamie g]

With Tender Quick having   1/2% sodium nitrite, 1/2% sodium nitrate, plus the other additives. Is it feasible to substitute #2 salt with this to make salami type cured meats?

 

[daveomak]

 
With Tender Quick having   1/2% sodium nitrite, 1/2% sodium nitrate, plus the other additives. Is it feasible to substitute #2 salt with this to make salami type cured meats?

Are you referring to dry aged, over a period of months, type salami ??   If so....    Yes....  BUT....  it is not a direct substitution...  

Cure #2 needs to be added to the meat at a rate of 1 tsp. per 5#'s of meat..  or 1.1 grams per pound..   or 0.25% weight of the meat...

Then appropriate amounts of salt, for your recipe, which is usually 2.75% minimum salt for long term, dry aged meats....  

FWIW. cure #2 is specifically made for use in long term dry aging of meats that are intended to be eaten "aged" or "raw" and not cooked... months of hanging in a suitable %Rh and Temp. zone then onto the plate, thinly sliced.... maybe with some cheese and wine...   But you probably already knew that...