Morton Tender Quick Home Meat Cure is used for curing meat such as small cuts like pork chops, spareribs, and poultry. It will give the meat a characteristic pink color and cured flavor. Tender Quick is NOT a meat tenderizer. Use fresh or completely thawed frozen meat that is clean and chilled. Use 1 tablespoon 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 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.
Ingredients: salt, sugar, 0.5% sodium nitrate (preservative), 0.5% soduim nitrite (preservative), propylene glycol
