Making Bacon

[Anonymous Modernist 12920]

I'm familiar with using Instacure #1/Prague powder #1/pink salt #1 to cure pork belly to make bacon, as the sodium nitrite will act as a preservative and also help with the proper color. And as I understand it, Instacure #2/Prague powder #2/pink salt #2 should not be used for that, as the sodium nitrate added to the sodium nitrite is more for things like salami that cure for a long time. Neither product is sold near where I live, but they are available online. However, Morton Tender Quick is commonly available in stores, and doesn't cost a lot. In the amounts specifically recommended by the company, they market it as being usable essentially for the same things Instacure #1/Prague powder #1/pink salt #1 would be used for, among other things, and Morton specifically says it works fine with pork belly to make bacon. So it seems like it would be great for making homemade bacon. Except that the Tender Quick ingredients list is salt, sugar, sodium nitrite and sodium nitrate, and propylene glycol. In other words, Tender Quick seems a lot like Instacure #2/Prague powder #2/pink salt #2 plus the sugar and salt one would also typically use when curing, and that leaves me wondering about it. Do the science whizzes there have any feel for whether it makes sense to use Tender Quick instead of Instacure #1/Prague powder #1/pink salt #1?

[Anonymous Modernist 310]

From what I know Morton's TQ is composed of about .5% each of nitrate and nitrites, 20% of sugar and 79% of salt. It's very different of both instacures. I wouldn't replace them one for the other.