Morton Tender Quick is a blend of the finest quality salt, sugar and meat curing ingredients. It is perfectly blended for fast cure action and improved flavor and color of the meats. Ideal for dry curing, brine curing and making a pumping pickle. Follow recipe directions carefully. Cook meat before eating. 2 lb. Net Weight.
As a rub:
Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 deg F internal temperature. Pork chops, spareribs, chicken and other small cuts of meat can be cured with 1/2 ounce (1 tablespoon) of Tender Quick per pound of meat. Rub cure into meat thoroughly then place in clean plastic bag and tie securely. Store in refrigerator at 36-40 deg F for 4-8 hours to cure. Rinse just prior to cooking.
As a brine or pickle:
For brine curing, dissolve 1 cup Tender Quick cure in 4 cups water. Place meat in brine, refrigerate and allow to cure 24 hours. For making a pumping pickle, follow these same proportions.
Ingredients: Salt, sugar, 0.5% Sodium Nitrate (preservative), 0.5% Sodium Nitrite (preservative), Propylene Glycol.