Originally Posted by ButtBurner
I dont use anywhere near that much
I have started using Mortons Tender Quick, it contains the proper amount of salt and it real easy to use
1 tbl spoon per pound. then I add some brown sugar, CBP and garlic power or whatever
Ok, now I'm more confused.... The "recipe" I followed recommended 1 tsp of Morton's Tender Quick mixed with 1 cup of Morton's kosher. (For 1 gallon brine), but same mixture of tender quick /kosher for dry cure.
I tried looking on the Morton's recipe page before beginning my cure, but the only cure recipes were for a whole ham, and some beef cut (can't recall). For bacon, it just seemed to push me to buy their curing meats book.
Should I have just used the tender quick (1tsp) and no kosher at all
Desperately wanting amazing bacon