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Unread 06-19-2011, 02:33 PM   #1
Q-Dat
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Join Date: 12-04-08
Location: Pearl River LA
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Default Pink Curing Salt vs Morton Tenderquick for Bacon???

Ok I have never cured Bacon before. Last night I bought a 6.5 lb pork belly that will soon begin the transformation into what I hope is some righteous tasty smoked Bacon.

I have both products so I can use either one. Just wanted to see if anyone has a preference.

So how bout it Brethren? Which would you use and why?
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