Salt peter vs pink salt vs Morton tender quick


 

John Frailey

TVWBB Fan
Is there any type of equivalency chart for the different curing salts? As I travel this charcuterie trail I am finding a lot of variations of the ratios of curing salt to kosher salt to water. Any of you who have been at this awhile have any hints??
 
saltpeter is nitrate

Pink salt is nitrite

MTQ is both

Saltpeter is naturally occurring nitrate and you would probably want to use DQ Cure #2 instead as it is more regulated, while saltpeter will have varying amounts of nitrate and other minerals I believe.

All the curing salts have salt added, MTQ also has sugar and propylene glycol added (as a stablizer I think)

I'm not sure on the specific weight ratios of each but the uses differ significantly. See a charcuterie cookbook, or sources like this for more info:

http://mattikaarts.com/blog/ch...trates-and-nitrites/

http://mattikaarts.com/blog/ch.../meat-curing-safety/
 

 

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