Curing Salts

Morton Tender Quick Meat Cure

2 pound bag

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Tender Quick contains salt, sugar, an anti-caking agent, and one-half percent each of sodium nitrite and sodium nitrate. Morton’s recommended formula for dry cures is one tablespoon of Tender Quick for every pound of meat. For a wet brine, add one cup of Tender Quick to four cups of water. Use for cured and smoked meat, poultry, game, and fish.