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<blockquote data-quote="NodakBuckeye" data-source="post: 165907" data-attributes="member: 714">If you want to have the characteristic pink color, you need the instacure.&nbsp; Instacure #1 is sodium nitrite and is for meats being brined then cooked.&nbsp; Instacure #2 is sodium nitrite and sodium nitrate and is for cold smoked meats, dry cure and dry aging.&nbsp; Both prevent growth of C. Botulinum.&nbsp; If your pork bellies/shoulders are brining now, do not use Morton Tenderquick unless you want a salt lick. I stoped using Tender Quick so I could control salt more.&nbsp; Morton sells salt, they will gladly sell you 2 lb bags of the stuff to move more salt.You need 1 tsp instacure #1 for every 5 lbs meat.&nbsp; When I brine brisket to make corned beef, I usually brine it for 7-10 in the fridge.&nbsp; Salt aids in preservation by lowering water activity level but will not kill C. Botulinum and the little buggers cannot have oxygen and live.&nbsp; Your current batch will have pink edges from smoking it, but will be grey in the center once cooked.&nbsp; It will still taste good.&nbsp; Assuming you have kept it chilled below 40° while brining and then smoke until cooked thru- 150-160°, should be good to go.</blockquote>

[QUOTE="NodakBuckeye, post: 165907, member: 714"] If you want to have the characteristic pink color, you need the instacure. Instacure #1 is sodium nitrite and is for meats being brined then cooked. Instacure #2 is sodium nitrite and sodium nitrate and is for cold smoked meats, dry cure and dry aging. Both prevent growth of C. Botulinum. If your pork bellies/shoulders are brining now, do not use Morton Tenderquick unless you want a salt lick. I stoped using Tender Quick so I could control salt more. Morton sells salt, they will gladly sell you 2 lb bags of the stuff to move more salt. You need 1 tsp instacure #1 for every 5 lbs meat. When I brine brisket to make corned beef, I usually brine it for 7-10 in the fridge. Salt aids in preservation by lowering water activity level but will not kill C. Botulinum and the little buggers cannot have oxygen and live. Your current batch will have pink edges from smoking it, but will be grey in the center once cooked. It will still taste good. Assuming you have kept it chilled below 40° while brining and then smoke until cooked thru- 150-160°, should be good to go. [/QUOTE]

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