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?