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Posted By: Dan Reeder
Date: Tuesday, April 2, 2002 at 9:06 a.m.
Thanks for the hock info, quick question, do you know how Morton's tender quick, compares with insta-cure as far as the ppm of nitrites and/or nitrates?
I see recipes for curing using tender-quick in some pretty large quanities for just a small amount of meat, like a teaspoon per pound, is that right or did I read it wrong?<firstname.lastname@example.org>
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