Morton Tender Quick Home Meat Cure
32 oz (2 lb) 907 g
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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.
Product Details
For at home meat curing. Trusted quality. 1848. Morton Tender Quick can be used to cure meat, poultry or game in your kitchen. Small cuts of meat such as pork chops, spare ribs, and poultry are especially well suited for curing with Tender Quick, which will give the meat a characteristic pink color and cured flavor. Tender Quick is not a meat tenderizer. www.mortonsalt.com. how2recycle.info. Facebook: Facebook.com/mortonsalt. Instagram: Instagram(at)mortonsalt. For recipes and to learn more about our culinary salts, visit www.martonsalt.com. Questions? Call 1-800-789-SALT (7258).Nutrition Facts
Serving Size: 0.75 tsp
Servings per Container: 259
| Calories | 0.00 kcal |
| Total Fat | 0.00 grm (0.00% RDA) |
| Sodium | 1340.00 mg (58.00% RDA) |
| Total Carbohydrate | 0.00 grm (0.00% RDA) |
| Protein | 0.00 grm |
| Kosher | |
| MetricServingSize | 3.50 grm |
Ingredients
Salt, Sugar, 0.5% Sodium Nitrate (Preservative), 0.5% Sodium Nitrite (Preservative), Propylene Glycol.Warnings
Keep out of reach of children.Manufacturer
Morton Salt, Inc.
Chicago, IL 60606
UPC
00024600019873