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Use 1 tablespoon (1/2 oz) of Tender Quick for each pound of meat, rubbing it into the meat thoroughly. Place in clean, food-grade plastic bag, tie securely, and refrigerate at 36-40 degrees F for 4 to 8 hours to cure, longer for larger or thicker cuts, up to 24 hours.
Can you use too much Tender Quick?
Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. 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.
How do you cure meat with Morton Tender Quick?
It can be used to cure pork chops, pork ribs, chicken and other small cuts of meat by using 1 tablespoon of Tender Quick per pound of meat. Rub the cure mix into the meat or chicken thoroughly. Place it in a sealed plastic bag and refrigerate for 4-8 hours.
What is the difference between Prague powder and Tender Quick?
Meat processing uses Prague powder extensively, relying on its formulation of 93.75% table salt and 6.25% sodium nitrite, an inorganic preservative and antioxidant, to cure meat quickly.Insta Cure #1 vs Morton Tender Quick: What’s The Difference? Insta Cure #1 Morton Tender Quick Uses Wet Curing Quick Dry Curing.
How much salt does it take to cure a pound of pork belly?
One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat.
Does Morton Tender Quick expire?
While salt itself has no expiration date, salt products that contain iodine or seasonings that contain other ingredients such as spices, colors and flavors can deteriorate over time.Morton Salt Expiration Guide. Product Recommended Used By Date Why? Tender Quick 3 Years For optimal performance of meat cure ingredients.
Is Morton Tender Quick the same as Cure #1?
No, unfortunately Tender Quick CANNOT be substituted for cure #1, nor can it simply replace the salt in a recipe calling for cure #1.
How does Tender Quick work?
Morton’s Tender Quick is a blend made from salt, sugar, sodium nitrate, and sodium nitrite. It’s designed as a fast-cure solution for meat products, and can help create the smoke ring effect on beef brisket. While it’s not as concentrated as some curing salts, it should still be used sparingly.
What is Morton’s Tender Quick substitute?
Morton® Tender Quick® mix can be used interchangeably with Morton® Sugar Cure® (Plain) mix. It is NOT a meat tenderizer.
Where is Morton Tender Quick?
You once could purchase Morton’s Tender Quick at the online store at the Morton Salt website, but that’s no longer possible. Tender Quick can be found on Amazon.com.
Is Morton Tender Quick the same as pink curing salt?
Sold at the retail level in 2-pound bags, Tender Quick® contains salt, sugar (also a preservative), an anti-caking agent, and one-half percent each of sodium nitrite and sodium nitrate. It is less concentrated than other curing salts, and unlike the salts above, is not pink.
How much salt is in Morton Tender Quick?
Morton’s Tender Quick is used for curing meat, poultry or fish in dry or wet-cures. It is a mixture of salt, 0.5% sodium nitrate, 0.5% sodium nitrite and sugar.
Can you use regular salt instead of curing salt?
It can be done with simple sea salt, which also draws water out of the cells. The curing could be done with any kind of salt, but experts recommend avoiding iodized salt. While iodized salt would still have the preservation properties, the iodine it contains can give the cured meat an unpleasant taste.
What happens if you use too much curing salt?
Curing isn’t anything to be afraid of. Curing salt is simply a mixture of sodium nitrite and regular old table salt. Too much results in excess sodium nitrite which isn’t good for you, and too little could result in spoiled meat which is just gross.
What’s the difference between salt and curing salt?
The main difference between curing salt and regular salt is that regular salt is almost pure sodium chloride while curing salt is a mixture of sodium chloride and sodium nitrite. Regular salt or table salt is the salt we sprinkle on food at meals. Curing salt is a special type of salt we use to cure and preserve meat.
How much cure do you need in dry curing meat?
How Much Cure to Use. Generally dry cures are used at about 3-4% of the weight of the product. More or less may be used depending on the thickness of the product, the density of the proteins and connective tissue, and the desired texture and flavor.
How long is tender quick good for?
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.
How long does curing salt last?
I am an analytical chemist and used to set dates for products based on shelf life testing but for something as stable as this it is usual just to go for 3 or 5 years, really to allow for poor packaging, contamination if it is opened many times. So as long as you have kept it well packaged should be ok for some time.
Does rock salt go off?
Rock salt, like other types of salt such as table and kosher, does not have a set expiration date. Because salt – sodium chloride – is an essential mineral, it can never spoil. If stored properly, salt can last indefinitely.
