That I've been reading about and where can I get it? Is it the same as insta cure no. 1,formerly known as prague powder? This is what I use. It is a combination of 1 ounce of sodium nitrate to each poundlb of salt. 2 teaspoons will cure 10 lbs of meat.

the morton's tender quick has always workedquite wellfor me. thereare 3 vairations...plain, smoked and sweet. it contains both sodium nitrate and sodium nitrite.i buy mine at walmart http://www.mortonsalt.com/consumer/products/meatcuring/

I get Morton's Smoke Flavored Sugar Cure. I get it at Southern States. It's designed for hams and bacon. You rub it in and coat completly and let hang for weeks. turn on occasion and repeat procedure.

I think, But I don't know for sure it's a different product than Instacure. I have no expierience with that.

Hope this helps

Brad

Mortons quick curing salt is at most grocery stores next to normal salt. If using to cure meat or jerky be careful of amount used. The curing salt is very strong. You can always add more if necessary. If using to cure jerky you may want to look at the rock saltin small boxes. Cheaper$$