Question about Cure for Bacon

Discussion in 'General Discussion' started by mattyoc20, Sep 27, 2014.

  1. mattyoc20

    mattyoc20 Smoke Blower

    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?
     
  2. rexster314

    rexster314 Meat Mopper

    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
     
  3. mattyoc20

    mattyoc20 Smoke Blower


    This is what i bought.  Any idea's? 
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    If it's pink it's probably #1. And one oz to 25lb of meat is correct for #1
     
    Last edited: Sep 27, 2014
  5. rexster314

    rexster314 Meat Mopper

    What he said
     

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