Home Meat Cure

Short Description

Morton Home Meat Cure, Tender Quick (2 lb)Salt, Sugar, 05% Sodium Nitrate (preservative), 05% Sodium Nitrite (preservative), Propylene GlycolUse 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. 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. 12 Packs of 32 OZ = 384 OZ This mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. 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 mix can be used interchangeably with Morton sugar Cure (Plain) mix. It is not a meat tenderizer.

Long Description