Salt questions

[MJL927]

The recipe calls for Mortons Tender Quick cure salt. I realize this is a specialty salt containing certain additives used for curing meats etc. Can I substitute Canning/Pickling salt for this even though the pickling salt contains none of the additives of the quick cure salt? What else could I use as a substitute?

I ask because I'm having some difficulty locating the quick cure salt and I already have some pickling salt.

Thanks,
-Mike

[cyclone]

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The recipe calls for Mortons Tender Quick cure salt. I realize this is a specialty salt containing certain additives used for curing meats etc. Can I substitute Canning/Pickling salt for this even though the pickling salt contains none of the additives of the quick cure salt? What else could I use as a substitute?

I ask because I'm having some difficulty locating the quick cure salt and I already have some pickling salt.

Thanks,
-Mike
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All depends on what you're doing. If you're using meat i.e. making jerky, sausage, peperoni, salami etc...you'd best follow the recipe to the 'T'. The tender qick contains sodium nitrite which wards off the bacteria that cause botulism. You'd best check with an expert. Substitutes or omissions can be quite deadly..Try an internet search..I've found the stuff at most supermarkets...

~Will Hunt For Food~

[nny243]

If there's an agway still in business around you, you might find it there. That's where I found it.