I have used TenderQuick as a dry cure (corned beef & pea meal bacon). I
found the Morton web site to be an excellent resource, check there.

I would not add additional salt. The product is mostly salt. The
proportions are set so your final product would not be palatable if you
use too much.

JK

Kent wrote:
> "Reg" > wrote in message
> .net...
>
>>Kent wrote:
>>
>>
>>>Has anyone tried to brine cure meat using Morton's TenderQuick, with or
>>>without added salt? TenderQuick has .5% sodium nitrate and .5% sodium
>>>nitrate. I recently posted a similar question on alt.food.barbecue.
>>>Thanks for any info.
>>>Kent
>>
>>
>>Here's the full list of ingredients:
>>
>>97 % Salt
>>2 % Sugar
>>0.5 % Sodium Nitrite
>>0.5 % Sodium Nitrate
>>
>>--
>>Reg
>
>
> I know. Reg, what I am asking is only the experience, if any, of other NG
> posters. Did you ever brine with TenderQuick and if so, what happened? What
> concentration of Tenderquick/water did you use? Did you add any salt to your
> brine to increase NaCl concentration and to maintain a certain
> nitrate-nitrite level in your brine. How much many gallons of your brine did
> you use with a specific meat weight. How long did you brine? At what temp.
> did you brine? Would you do this again?
> My initial post above is somewhat ambiguous. I apologize.
> Again, I and probably other NG readers/posters would be interested in any
> experience with this. In fact, please give us yours.
> Kent
>
>