Buckboard Bacon Cure

Mortons contains both sodium nitrites and nitrates. You don't want to use # 2 , that's used for sausage etc...
 
Is Morton tender quick Cure #1 or #2?

It contains both #1 and #2 basically. Kind of a catch all. It is used in very different ratios from Cure #1 if you do decide to go that route. I do not know what the amount needed is (I don't use it) but I'm sure someone who does can help you
 
I ended up ordering cure #1 pink salt from Amazon. I'll have it Tuesday and just use it then along with kosher salt.

I am wondering, is sugar necessary? I don't particularly like sweet / maple bacon. If I do need to use sugar, would brown sugar be a good option? 1% of the weight of the butt in brown sugar?
 
Sugar helps preserve the colour and offset the salt, you won't notice any sweetness at 1%
 
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