"Jim Elbrecht" > wrote
> Good a time as any to also ask. . .
> I had a recipe that called for MTQ, and since I didn't have any, I
> googled for a substitute.
>
> Does this combination sound right to those who know? [I don't seem to
> have written down where it came from]
> Basic Dry Cure/MTQ (make about 3 1/2 cups)
> 1 pound pickling salt
> 8 ounces granulated sugar
> 2 ounces InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1
>
> [and if it is equivalent- , Back to Marty's question; I've used it and
> nobody died.<g>]
>
> Jim

Sounds about right, but I'd not use a cure unless I wanted cured meat, like
corned beef, ham, bacon. It would certainly not be my choice for brining a
roasting or grilling bird.

Oh, it is a slow death.