Have any NG posters cured Pork Shoulder with Morton's Tenderquick, which
contains .5% sodium nitrate, and .5% sodium nitrite. I'm planning to brine
5lb of shoulder in a one gallon Ziplock bag using 1.5 oz by volume to 1
quart of water for 48 hours with the usual seasonings. I'd be interested in
hearing from anyone who has tried brining with Tenderquick.
Thanks,

Kent