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Morton's Tender Quick is a blend of salt, sugar, & meat
cures blended for fast curing action for improved flavor and color of meats.
Ideal for dry curing, sweet pickle curing, & making
Easy to use directions printed on package.
Nutrition facts and ingredients listed.
Make your own healthy deli meats.
Hunters--make cured venison deer sausage or jerky.
Cure meats right in your kitchen. Pork chops, spareribs, chicken,
Canadian bacon, pastrami and more.
Ask us about more recipes!
2-5 lbs. meat
1 tbsp. salt
1/4 tsp. black pepper
1/2 tsp. red pepper
1 tsp. white pepper
1 tsp. meat tenderizer
2 tbsp. season salt
2 tsp. MSG
1 tsp. garlic powder
2 tsp. onion powder
1 tbsp. Kitchen Bouquet
2 tbsp. Morton's tender quick
1/3 c. Worcestershire sauce
1/3 c. soy sauce
1/3 c. barbeque sauce
1/3 c. liquid smoke
Cut strips 1/2" thick, 1 1/2" wide and 6" long. Marinate 24 hours
in a covered container in the refrigerator. Place toothpicks through the ends
and hang from oven rack placed in the top of the oven. Cook at lowest oven
setting for 6 to 8 hours.
5 lbs. hamburger
12 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. marjoram
2 tsp. garlic powder
3 tsp. MSG
1 1/2 tsp. tender quick
12 tsp. liquid smoke
12 tsp. water
Combine dry ingredients in a bowl, mix well. Add to hamburger, mix well. Add
water and liquid smoke, mixing well. Divide into 4 equal parts. Roll between 2
sheets of waxed paper. Remove top sheet of paper and let dry overnight. Remove
all paper and dry in dehydrator or oven at 125 degrees for 12 hours. Cut into
strips after drying.
2 lbs. hamburger
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. mustard seed
1 tbsp. cracked peppercorn (optional)
2 tbsp. Morton Tender Quick
1 tsp. allspice
Mix altogether, shape into long rolls. Wrap each one in saran wrap and
refrigerate overnight. Next day, add another wrapping of saran wrap. Put into
cooking or baking bag. Bake 1 hour at 350 degrees. Remove wrapper and cool. Put