Question about Cure for Bacon

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mattyoc20

Meat Mopper
Original poster
Aug 11, 2013
159
23
Dresher PA
So i picked up this cure at a local store in central PA for my father in law to use while making bacon.  I don't no if this is cure #1 or #2.  I am assuming its #1.  Any thoughts?  No one there could tell me.  I also picked up Mortons Tender Quick but don't really want to use that as i am not real familiar with it.  Am I ok to use the pink cure salt you think in Pops Brine?  Even if it is cure #2, can i use it like cure #1 in the brine?
 
You're talking apples/oranges. You can't substitute cure #1 for #2 and vice versa. And you can't substitute TQ for any of the others. They all work differently and are used for different curing, especially #1 and #2
 
If it's pink it's probably #1. And one oz to 25lb of meat is correct for #1
 
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