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I've seen various variations out there. Any favorites? I'm heading out now to pickup my first pork bellies. Will start the cure tonight when I get back. I do have pink curing salt.Thanks,
FYI - tenderquick and curing salts are NOT the same thing and cannot be used interchangeably in a recipe. I know you can use tenderquick instead of pink salt, but its not a straight 1 to 1 conversion. I forget what the ratio you are supposed to use is.
Had to look it up again as it was killing me
2 ounces of cure #1, 8 ounces of granulated sugar, and 16 ounces of kosher salt is the equivalent of 2 oz TQ (except TQ has sodium nitrite and sodium nitrate, Cure has only sodium nitrite)
Griffin's Grub or you can find me on Facebook
One ounce of Cure #1 dry cures 25 pounds of meat, if evenly distributed over all sides of those 25 pounds of meat.
One ounce of "Tender Quick" dry cures 2 pounds of meat, if evenly distributed over all sides of those 2 pounds of meat.