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Ingredientes
- Â Â Salt
- Â Â Sugar
- Â Â Sodium Nitrate 0.5%
- Â Â Sodium Nitrite 0.5%
- Â Â Propylene Glycol
- 2 lb Container size
- 259 x Servings per container
- 3/4 tsp Serving size (3.5g)
Direcciones
- 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 possibly completely thawed frzn meat which 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 oz
- (1 Tbsp.) of Tender Quick Cure per lb. 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 hrs to cure. Rinse just prior to cooking.
- For brine curing, dissolve 1 c. Tender Quick cure in 4 c. water. Place meat in brine, chill and allow to cure 24 hrs. 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
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