Morton Tender Quick
is a blend of salt, sugar, and other meat curing ingredients formulated for a fast cure action, improved flavor, and development of color. Use to cure meats and fish like poultry, spareribs, bacon, shad, salmon, and sablefish right in your kitchen. Hunters use Morton Tender Quick to make cured venison deer sausage or jerky.
Use Morton Tender Quick for brine curing or both dry and sweet pickle curing. Or cure your own deli meats.
Morton Tender Quick can be used interchangeably with Morton Sugar Cure
. For more uses, see our Morton Salt Home Meat Curing Guide
After the meat is drained, make a Tender-Quick pumping pickle for pumping the large pieces. To make the pickle, use water that has previously been boiled and cooled, and mix Tender-Quick with the water, stirring until it dissolves. For curing meat that is to be kept for varying lengths of time the following ratio of water and Tender-Quick should be used: 2 1/2 lbs. of Tender-Quick to 3 quarts of water for meat that is to be carried over the summer or for meat that is to be kept 8 months to a year before being used. 2 1/2 lbs. of Tender-Quick per gallon of water for meat that is to be kept for only 3 to 6 months. 2 lbs. of Tender-Quick per gallon of water for meat that is to be used within 30 to 60 days. The Amount of Tender-Quick pumping pickle to use is 1 to 1 1/2 oz. of pickle per pound of meat. For ready reference the following scale shows the amounts of Tender-Quick for making a full strength pumping pickle which is to be used for curing meat that is kept 8 to 12 months: 2 1/2 lbs. of Tender-Quick to 3 quarts of water will make 96 oz. of pumping pickle. 5 lbs. of Tender-Quick to 1 1/2 gallons of water will make 192 oz. of pumping pickle. 10 lbs. of Tender-Quick to 3 gallons of water will make 384 oz. of pumping pickle. Pump I to 1 1/2 oz. of pickle per pound of meat.
Salt, Sugar, .5% Sodium Nitrate, .5% Sodium Nitrite, Propylene Glycol.