Hey everyone. The other day I put together a brine for corning some blacktail hindquarter. I added pickling spice and other sugar/spices. This recipe, and most recipes I've read, call for Tender-quick, which as most know is basically a salt and nitrate/nitrite mixture. I didn't have any Tender-quick, so I just substituted the same amount of salt for it. From what I've read, the Tender-quick shouldn't be a necessity for corning venison, as it is just a preservative and maintains the color of the venison? Or did I just ruin a portion of meat? Any advice, feedback? Thanks!