Kent wrote:
I brined a 5lb piece pork butt with Morton's Tenderquick[salt, sugar,
.5% nitrite and .5% nitrate] using their recipe on the package. I did
cut back a little on their recipe, which uses 1 cup of Tenderquick
per quart of water to make the brine. Some of that is sugar.

I'm not one of the meat guys in this group, but it doesn't seem quite
safe to me to "cut back" on a tested recipe (although it might not
matter for such short term storage). But I always reserve the right to
be wrong....

B/