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Message: <blockquote data-quote="NodakBuckeye" data-source="post: 75233" data-attributes="member: 714"><p>Amen to that! Instacure #1 and #2 are 1 level tsp.per 5lbs meat.  Do not need either if freezing and cooking fresh, need #1 for summer type sausage, corned beef, stuff that is smoked and brought to the 140-160° range.  Need #2 for dry aged meats, cold smoked, etc... it is bad if used like regular salt thus the reason for the pink color.  Tender quick can make the meat really, really salty.</p><p></p><p>Instacure is 6.25% sodium nitrite, same stuff is in Tender Quick.  You use more volume of tender quick cause Morton is in business to sell salt.  It contains both sodium nitrite and nitrate and will indeed turn the meat you are curing pink.</p></blockquote><p></p>

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