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Name: Salt Label, Tender Quick Meat Cure - Morton
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Sodium Nitrate 0.5%; Sodium Nitrite 0.5%; 3/4 ts Serving size (3.5g); g Total fat per serving; 2 lb Container size; g Total carbohydrates; Sugar; Salt; Propylene Glycol; g Protein per serving; 259 Servings per container; 1340 mg Sodium per serving; Calories per serving

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INGREDIENTS

Sodium Nitrate 0.5%
Sodium Nitrite 0.5%
3/4 ts Serving size (3.5g)
g Total fat per serving
CONTENTS
2 lb Container size
g Total carbohydrates
Sugar
Salt
Propylene Glycol
g Protein per serving
259 Servings per container
1340 mg Sodium per serving
Calories per serving

Info file

INSTRUCTIONS

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" on Feb 01, 99

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Salt Label, Tender Quick Meat Cure - Morton

Sodium Nitrate 0.5%
 Sodium Nitrite 0.5%
3/4 ts Serving size (3.5g)
 g Total fat per serving
 CONTENTS
2 lb Container size
 g Total carbohydrates
 Sugar
 Salt
 Propylene Glycol
 g Protein per serving
259 Servings per container
1340 mg Sodium per serving
 Calories per serving

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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Nutrition

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Serving Size: 1 Info file (923g)
Recipe Makes: 1 Info file

Calories: 59
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 5.3mg		0 %
Total Carbohydrate 15.3g		4 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 15.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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