Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. It gives meats a tasty cured flavor and characteristic pink color. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry.

Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. 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.

Salt, Sugar, 0.5% Sodium Nitrate (preservative), 0.5% Sodium Nitrite (preservative), Propylene Glycol.

Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees F internal temperature. Use one 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 4-8 hours to cure, longer for thicker cuts, up to 24 hours. Rinse meat prior to cooking. For brine curing, dissolve 1 cup of Tender Quick into 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 until done. Follow directions carefully.