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. Facebook: Find us at Facebook.com/MortonSalt. www.mortonsalt.com.
2 lb (907 g) x 12
259 per pack
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.
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