ceed wrote:
> Hi,
>
> Morton has a few curing products available (even a booklet on curing):
>
> http://www.mortonsalt.com/products/m...ng/index.html#
>
> Available around here is "Morton Tender Quick" and "Morton Sugar Cure".
> Does anyone here have experience with these products? I am currently buying
> cure on-line, but it would be convenient if I could use these which I can
> pick up locally.
>
Tender quick is interchangeable with instacure #1. IIRC the percentage
of sodium nitrate differs. In my last effort (several years ago) I
think I had to use more TQ to get the sodium nitrates up to the required
percentage. It is salty, so reduce the amount of salt accordingly.

Sugar cure is more for dry-curing hams and bacon. It has sugar ann
smoke flavorings added, and you rub it into the meat, and let it
dry-sure until the moisture content has been reduced by about half.
You could supposidly do this drying off the back porch, like granddad
did, (Be sure to cover with cloth to keep out flies) I do mine in an
old fridge. (Takes longer, but I like my meat cold.)