Morton Tender Quick

Meat Cure, Home

Nutritional Info

Nutrition Facts

259 servings per container
Serving Size: 0.75 tsp (3.5 g)

 
Calories0

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
Sodium1340 mg (56%)
Total Carbohydrate0 g (0%)
Protein0 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

2 lb.

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Product Details

Curing Meat in Your Kitchen: Morton Tender Quick Home Meat Cure may be used to cure meat, poultry, or game. Small cuts of meat such as pork chops, spareribs, 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. Further instructions are in the Morton Home Meat Curing Guide. Ordering information is available at www.mortonsalt.com. Home Meat Curing Methods: Visit our website at www.mortonsalt.com for more information on meat curing methods and tricks of the trade. Find us at Facebook.com/MortonSalt. Facebook. www.mortonsalt.com.

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 1 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 to 8 hours to cure, longer for larger or thicker cuts, up to 24 hours. Rinse meat prior to cooking. For brine curing, dissolve 1 cup Tender Quick in 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 meat until done. Follow directions carefully. Keep out of the reach of children.

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