Originally Posted by dan_fash
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
I just looked on my bag of TQ. On the back, it says 1 tablespoon per pound of meat. thats for any meat.
Are you sure your recipe called for TQ, not curing salt? TQ has salt and curing salt in it. If you only use curing salt (curing salt is pink called #1), its a tiny (like 1/4 tsp) per lb, something like that
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie