This is kinda a multi-fold question. I'm looking for recipes for Canadian Bacon. I didn't find too awful much using the find function.
Right now it's just the curing portion I'm interested in. The Morton Salt site has a very simple rub using sugar and tenderquick. That's okay I quess but I would feel better doing a brine. Does anyone know how much Tenderquick would be required in the brine. Also, if I use tenderquick do I also add regular salt (kosher, table, pickling etc.)
Another question is: A couple of brine recipes called for "Prague #1". Can tenderquick be substituted for Prague #1?? If so what proportins.. I have a whole cupboard full of Tenderquick so I would rather use that.
So I am asking about Canadian Bacon recipes and substitutions for Prague #.
Later, some I will smoke and some I will leave traditional peameal (no smoke).
Any and all information I will be grateful for.