Ok.. I'm ready to dive into some basic curing.. I'd like to do some pastrami or perhaps corned beef and would also like to try my hand at bacon..
So, I see lots of different 'cures' out there -- Morton, DC/DQ, etc.. Since I can't seem to find any locally I'm going to mail order -- the place I was going to get some from (Butchers & Packers) has Morton's Tender Quick, DC curing salt (pink) & DC Curing Salt #2 (yellow), brown sugar cure and a few others..
I was reading that DC Curing Salt is the same as Cure #1 (whatever that is).. So, IF I'm going to order some curing salts just to have around the house, I was planning on at least getting some Tender Quick -- what else should I get? Perhaps the DC Curing Salt (aka Cure #1).. Should I get anything else (that's cheap!)?
(e.g. Pickling spice,etc)?
Also, once I get it, is it OK to keep on the shelf (does it have a shelf life?) or should it be stored in the freezer?
TIA!