Curing agent

[Erik G]

I am thinking about making some pastrami and canadian bacon. In order to cure the meat, should I purchase Morton's tender quick or Prague Powder #1 (Pink salt)? What's the difference between the two? Should I use one cure over the other for certain meats or will both achieve the same outcome? Thanks in advance for all the replies.

Erik

 

[Tony Serra]

I used Morton's Tender Quick to make pastrami and had no problem. Turned out pretty good. I would use it again. I haven't tried Prague Powder#1 (Pink Salt)