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Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag
Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag
Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag
Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag
Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag
Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag

Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag

2 lb
Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag

Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag

2 lb

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. It gives meats a tasty cured flavor and characteristic pink color. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry.

Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton Tender Quick is NOT a meat tenderizer.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.

Ingredients

Salt, Sugar, 0.5% Sodium Nitrate (preservative), 0.5% Sodium Nitrite (preservative), Propylene Glycol.

Directions

Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees F internal temperature. Use one tablespoon (1/2 oz) of Tender Quick for each pound of meat, rubbing it into the meat thoroughly. Place in clean, food grade plastic bag, tie securely and refrigerate at 36-40 degrees F for 4-8 hours to cure, longer for thicker cuts, up to 24 hours. Rinse meat prior to cooking. For brine curing, dissolve 1 cup of Tender Quick into 4 cups cool water. Place meat in brine, using a ceramic plate or bowl to submerge it entirely. Prepare more brine if needed. Refrigerate and allow to cure 24 hours. Rinse meat after brining. Cook until done. Follow directions carefully.

Warnings

Keep out of the reach of children.

Nutrition

Nutrition Facts

Serving Size 0.75 tsp
Servings Per Container 259
  • Amount Per Serving
  • Calories 0
    • Total Fat 0g0%daily value
    • Sodium 1340mg56%daily value
    • Total Carbohydrate 0g0%daily value
    • Protein 0g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. It gives meats a tasty cured flavor and characteristic pink color. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry.

Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton Tender Quick is NOT a meat tenderizer.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.

Ingredients

Salt, Sugar, 0.5% Sodium Nitrate (preservative), 0.5% Sodium Nitrite (preservative), Propylene Glycol.

Directions

Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees F internal temperature. Use one tablespoon (1/2 oz) of Tender Quick for each pound of meat, rubbing it into the meat thoroughly. Place in clean, food grade plastic bag, tie securely and refrigerate at 36-40 degrees F for 4-8 hours to cure, longer for thicker cuts, up to 24 hours. Rinse meat prior to cooking. For brine curing, dissolve 1 cup of Tender Quick into 4 cups cool water. Place meat in brine, using a ceramic plate or bowl to submerge it entirely. Prepare more brine if needed. Refrigerate and allow to cure 24 hours. Rinse meat after brining. Cook until done. Follow directions carefully.

Warnings

Keep out of the reach of children.

Common questions

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No, Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag is not gluten-free.

Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag has 0.0 calories.

Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag has 0.0 carbs.

Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag has 0.0 grams of fat.

Morton Tender Quick, Home Meat Cure for Meat, Poultry or Game Curing from Your Own Kitchen, 2 lb. bag has 1340.0 grams of sodium.