INGREDIENTS

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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