Tender Quick cure question

I would think so...primary component is salt but you may want to Google that to be certain.

Spent a long time on Google. This is a very difficult question to find a definitive answer to! Best I could find is that after 3 years especially if moisture and air exposure is an issue, the nitrite/nitrate balance can chemically change and affect the intended results. If it were me, since it is not expensive, I'd go with new.

Thanks guys for the responses the cure has been in a seald jar away from light and moisture, if i cant find new i will try the old stuff and post how it turned out. Thanks again

The salt will not go bad in it. If you want to know if the sodium nitrite is good or not, get a small piece of raw pork (like a thin pork chop) and rub it with a little tenderquick, let it sit on it for 10 min, then rinse it off good. Pan fry up the chop and if it's pink like ham and taste like ham, then you're cure is good.