As I have been reading all the posts concerning curing bacon I would like to know if I use 1tsp. of Morton Tender Quick / pound of meat will that be the correct amount? ???
If using a dry cure, I would use 1 TBSP per LB.
For my taste, one Tablespoon per pound is just fine. YMMV. It has been a while since I did that and at the time, I was making Honey Bacon. Honey Bacon is good stuff, but tends to burn easily because of excess sugar content.
First of all...WELCOME BD.
If you get into this, I would recommend you going to Butcher-Packer. They have a couple great dry cures that I have found to be the best when it comes to the amount of flavoring versus being salty. Also I found that they lend them selves to be great for adding additional flavors like HONEY, Maple, and my favorite Jalapeno.
Keep us informed and have fun...
Good to see you posting Mallardwacker. :) I miss your input when your busy elsewhere.
Coyote