Originally Posted by chrischandler71
I can not find the Morton's tender quick local.. At least not where I have looked so far. This looks to be a pink salt.
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The Morton's TQ isn't pink salt, but it contains pink salt ingredients, albeit at a low
percentage by weight. I think that the recommended use is 1 Tbsp per pound of belly.
When you cure with TQ it's important to make sure that the meat is properly cured
before you smoke it. It should be firm like a well-done steak. If it's still a little mushy
after seven days let it continue to cure, checking it every 24 hours.