Curing meat by using a salt brine was a widely used method of preserving meat before the days of refrigeration. Today, people are using the same techniques as in days past for sausage, ham, bacon and corned beef.

To approximate Morton Tender Quick, I would start with:

    3 lbs. non iodized salt
    1 oz of potassium nitrate

-- mix this thoroughly and then mix in:

    1 lb. sugar for corned beef

and

    8 lbs salt
    2 lbs sugar
    2 oz potassium nitrate

for bacon and hams.

    4 bay leaves, broken
    4 T. coriander
    2 T. mustard seed (black)
    1 T. dill seed
    1 T. celery seed
    1 T. black pepper corns
    1 t. cayenne pepper
    1 t. allspice
    1/2 t. fresh ground cinnamon
    1/2 t. cloves or 1 t. whole cloves

Just remember that if you start with a brine, make sure that the water is 38-40 degrees.

Luck, Smoky