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.
Usage: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.
Ingredients:Salt, Sugar, .5% Sodium Nitrate, .5% Sodium Nitrite, Propylene Glycol.
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World's best Canadian Bacon
Posted by Bruce Bolinger on 22nd Sep 2016
I purchased the two pound bag and following the directions I found in an outdoors lifestyle magazine, rendered a 12 pound pork loin into the world's best version of Canadian Bacon. Outstanding! And there is enough of the salts left to do 10 times that amount again.
Posted by Frederick and Lina Salas, Killeen, TX on 21st Jul 2016
This product have been a life saver for us. We originally from the beautiful island of GUAM and grew up eating a lot of sun-dry meat, fish, poultry seasoned with regular salt or sea salt(gather from the sea). We try Morton's Tender Quik and found the taster and smell to be just like what we grew up with EXCEPT it was quicker and faster. We just dry rub it all over the food we want to eat and in minutes it is ready to be cook fried, broil, bake etc. It is quick and easy to use according to your taste level of saltness. Superb product. I give it 5 plus stars and more.
Posted by Laurie on 15th Jan 2013
I placed my order and received it sooner than expected.
Best Salt for Making Summer Sausage
Posted by MJ on 25th Apr 2012
I will be making some summer sausage soon and I was all out of the Morton Tender-Quick. I am anxious to get started on the sausage. My family and friends just love it and if it weren't for Morton Tender-Quick, I probably wouldn't be making it. Shipping was quick, too.
Easy to use
Posted by Sage on 12th Nov 2011
I like this product the shipping was a little high
So I added a curing guide and that has a few good recipes.