Originally Posted By: catmandoo
For me, both start with a dry cure of Morton's "TenderQuick" which includes salt, sugar, sodium nitrate, and sodium nitrite. I also add spices. The TenderQuick is very safe if used as prescribed. It provides a nice finished red color, and it will be botulism free.


Thanks Ken,
I have seen that product mentioned elsewhere. Good to know that somebody I trust likes it. And yes, botulism free is big on my safety list. That's why I want to learn as much as I can before any tasting is concerned.