MORTON Tender Quick Meat Cure Home - 2 Lb

MORTON Tender Quick Meat Cure Home - 2 Lb

Nutrition Facts

Serving Size: 0.75tsp
Servings Per Container: 259
Calories Amount Per Serving
0
% Daily Value
Calories From Fat Amount Per serving (-)
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving (-) (-)
Trans Fat Amount Per serving (-)
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving (-) (-)
Sodium Amount Per serving 1340mg 56%
Total Carbohydrate Amount Per serving 0g 0%
Dietary Fiber Amount Per serving (-) (-)
Sugars Amount Per serving (-)
Protein Amount Per serving 0g 0%
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron (-)
Salt, Sugar, 0.5% Sodium Nitrate (Preservative), 0.5% Sodium Nitrite (Preservative), Propylene Glycol.
Meat Cure, Home

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.

More

Product Attributes
Kosher
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.
About the Producer Morton Salt
Disclaimer

Product details/images for convenience only.  Consult Product label for the most current and accurate information.  We assume no liability for any inaccuracies/misstatements about Products listed on our website/app.