Could someone please educate me on these products and any others that might be used in curing meats?
I'm confused. What is the difference between pink salt and Morton's Tender Quick? What is the difference between TQ1 and TQ2, if any?
Are these all salts, as in sodium chloride or some semblance thereto? If not, what are they? Are there other salts used in curing meat? Are there any other products used to cure meat other than those meant to instill flavor?
I'm just beginning to investigate curing and would like to know more. Is there a good web site or book on the subject that you would recommend?
TIA
:bluesbros:
I'm confused. What is the difference between pink salt and Morton's Tender Quick? What is the difference between TQ1 and TQ2, if any?
Are these all salts, as in sodium chloride or some semblance thereto? If not, what are they? Are there other salts used in curing meat? Are there any other products used to cure meat other than those meant to instill flavor?
I'm just beginning to investigate curing and would like to know more. Is there a good web site or book on the subject that you would recommend?
TIA
:bluesbros: