| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Labels, Information, Typed | 1 | Info file | |
INGREDIENTS
| Salt | ||
| Sugar | ||
| Sodium Nitrate 0.5% | ||
| Sodium Nitrite 0.5% | ||
| Propylene Glycol | ||
| 2 | lb | Container size |
| 259 | Servings per container | |
| 3/4 | ts | Serving size (3.5g) |
| Calories per serving | ||
| g | Total fat per serving | |
| 1340 | mg | Sodium per serving |
| g | Total carbohydrates | |
| g | Protein per serving |
INSTRUCTIONS
CONTENTS PERCENT DAILY VALUES: Total Fat 0% Sodium: 56% Total Carbohydrate: 0% Tender Quick is a blend of the finest quality salt, sugar and meat curing ingredients. It is perfectly blended for fast cure action and improved flavor and color of the meats. CURING MEATS IN YOUR KITCHEN: Use fresh or completely thawed frozen meat that is clean and chilled to 36 to 40F internal temperature. Pork chops, spareribs, chicken and other small cuts of meat can be cured with 1/2 ounce (1 tablespoon) of Tender Quick Cure per pound of meat. Rub cure into meat thoroughly then place in clean plastic bag and tie securely. Store in refrigerator at 36 to 40F for 4 to 8 hours to cure. Rinse just prior to cooking. For brine curing, dissolve 1 cup Tender Quick cure in 4 cups water. Place meat in brine, refrigerate and allow to cure 24 hours. For pumping pickle, follow proportions for brine curing. Ideal for dry curing, brine curing and making a pumping pickle. Follow recipe directions carefully. Cook meat before eating. HOME MEAT CURING GUIDE: For a 32-page completely illustrated guide to curing ham, bacon, small cuts and sausage making, write for information and prices to: Morton International, Inc., Morton Salt - 100 North Riverside Plaza, Chicago, IL 60606-1597 Source: Morton Tender Quick Meat Cure package; typos by Dorothy Flatman 1998 Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb 01, 99
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