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Unread 04-09-2013, 11:16 PM   #17
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Originally Posted by cowgirl View Post
If you use Morton Tender Quick the basic recipe for curing is 1TBS per pound of meat plus 1 tsp of sugar per pound of meat.
That sugar would help to offset the slightly overly salty taste of tenderquick only. I will try this next time.

Thank you.
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