MORTON TENDER QUICK mix is a fast cure product that has been
developed as a cure for meat, poultry, game, salmon, shad, and
sablefish. It is a combination of high grade salt and other quality
curing ingredients that can be used for both dry and sweet pickle
curing. MORTON TENDER QUICK mix contains salt, the main preserving
agent; sugar, both sodium nitrate and sodium nitrite, curing agents that
also contribute to development of color and flavor; and propylene glycol
to keep the mixture uniform. MORTON TENDER QUICK mix can be used
interchangeably with MORTON SUGAR CURE (Plain) mix. It 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.
Insta Cure™ No.1, a basic cure used to cure all meats that
require cooking, smoking, or canning. This includes poultry, fish, ham,
bacon, luncheon meats, corned beef, pates and other products too
numerous to mention. Formerly Prague Powder #1. Use 1 level teaspoon per
5 lbs. of meat. 1 lb. Insta Cure™ will process approximately 480 lbs. of
meat.
LAWRY'S® Seasoned Salt
is the original seasoned salt created in
1938 at the world famous LAWRY'S® The Prime Rib Restaurant in Beverly
Hills. Lawry’s unique blend of salt, spices and herbs taste great on
prime ribs, steaks, chicken and casseroles. The possibilities are
endless.
Quickie: For Whitetail or Mule Deer,
marinate meat in buttermilk overnight. This
tenderizes the meat as well as removes a lot of the
potential gaminess of the flavor. (Gaminess
can be caused by the deer's diet (strong herbs &
forbs), prolonged stress
at harvest (chase), not bleeding out properly, bad
shooting (gut shot), bad
field dressing (not removing scent glands, not
cooling properly, etc.). Some cooks
prefer to use vinegar as a marinade (rinse vinegar
off before cooking).
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