Morton Home Meat Cure - 32 Ounce
$5.18
$0.16/oz
Description
Say goodbye to long waiting times because now you can speed up the curing process right in your own kitchen. This fast-cure mix is perfect for pork chops, spareribs, and poultry, bringing out irresistible flavors and a delightful pink color in just 24 hours. With Morton Tender Quick, you can enjoy the taste of perfectly cured meats faster than ever before. Note: Morton Tender Quick is not a meat tenderizer. CAUTION: 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.Ingredients
Salt, Sugar, 0.5% Sodium Nitrate (Preservative), 0.5% Sodium Nitrite (Preservative), Propylene Glycol.0kcal
Calories
0g
Total Fat
1340mg
Sodium
Nutrition Facts
259 servings per container
Amount Per Serving
Calories
0
% Daily Values *
Total Fat0g0 %
Sodium1340mg58 %
Total Carbohydrate0g0 %
Protein0g0 %
Product Number: 00024600019873
Often bought with
Description
Say goodbye to long waiting times because now you can speed up the curing process right in your own kitchen. This fast-cure mix is perfect for pork chops, spareribs, and poultry, bringing out irresistible flavors and a delightful pink color in just 24 hours. With Morton Tender Quick, you can enjoy the taste of perfectly cured meats faster than ever before. Note: Morton Tender Quick is not a meat tenderizer. CAUTION: 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.Product Number: 00024600019873
Often bought with