DIY Morton Tender Quick

Prague powder

http://en.wikipedia.org/wiki/Curing_salt

http://en.wikipedia.org/wiki/List_of...ds#Dried_meats

Cure #1 is 93.75% salt and 6.25% sodium nitrite.
Cure #2 is 89.75% salt, and 6.25% sodium nitrite, and 4% sodium nitrate.
Morton Tender Quick is ~97% salt, 2% sugar, .5% sodium nitrite and .5% sodium nitrate.

Use as follows for both Cure#1 and Cure #2 formulations:
Cure per pound of ground meat/fat:
Amount of Meat/Fat....Amount of Cure by Vol............By Weight.
1 lb.----------------------1/4 tsp.-------------- .05 oz.----- 1.4gm
2 lbs.---------------------3/8 tsp. --------------.08 oz.----- 2.26gm
3 lbs.---------------------1/2 tsp. --------------.10 oz. ---- 2.8gm
4 lbs.---------------------3/4 tsp. --------------.15 oz.----- 4.25gm
5 lbs.---------------------1 tsp. ----------------.20 oz.----- 5.6gm
10 lbs.--------------------2 tsp. ----------------.40 oz.----- 11.3gm
15 lbs.--------------------1 Tbsp.---------------.60 oz.----- 17gm
20 lbs.--------------------1 Tbsp. + 1 tsp.-------.80 oz.----- 22.6gm
25 lbs.--------------------1 Tbsp. + 2 tsp.------1.00 oz.----- 28.35
50 lbs.--------------------3 Tbsp. + 1 tsp.------2.00 oz.----- 56.69
100 lbs.-------------------6 Tbsp. + 2 tsp.------4.00 oz.----- 113.39gm

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DIY Morton Tender Quick