Morton Tenderquick #1447
A fast cure product for use on meats, game, poultry, salmon, and
other fish. Can be used as a dry cure or a pickling cure. Do not use
with Cure #1. This product contains salt, sugar, sodium nitrite, and sodium nitrate.
Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite curing agents that also contribute to the development of color and flavor; and propylene glycol to keep the mixture uniform. Morton Tender Quick is NOT a meat tenderizer.
CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad, and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.
We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application.