Morton Tenderquick Cure Salt for Meats, 2 lb Pack x2 — Fast-Acting Cure for Pork & Fish

Morton Tenderquick Cure Salt is a ready-to-use curing mix that speeds up the color and flavor development of pork, poultry, game, and fish in as little as 24 hours.

This two-pack of 2 lb Morton Tenderquick provides home cooks with a reliable, fast-acting blend of salt, sugar, sodium nitrate, sodium nitrite and propylene glycol designed specifically to cure meats. Unlike plain table salt, Tenderquick is formulated to produce the classic cured taste and pink hue while helping preserve texture and flavor during the short curing process. It’s not a meat tenderizer and must be used exactly as directed in recipes.

How quickly will Tenderquick develop cured flavor and color?

Tenderquick is formulated to accelerate the curing reaction so you can see color and flavor changes much faster than traditional dry cures. Many cuts show detectable curing effects within 24 hours, but exact timing depends on cut thickness and recipe.

• Typical visible color change in about 24 hours for thin cuts
• Thicker roasts or whole birds may take longer—follow recipe times
• Consistent results when used at specified recipe rates

What types of meat and fish can I cure with Morton Tenderquick?

Tenderquick is intended for curing pork, poultry, game and certain fish such as salmon, shad and sablefish. It’s not a substitute for regular salt in everyday cooking and is formulated only for curing applications.

• Great for pork chops, spareribs, bacon and ham-style cures
• Works for whole birds and wild game when recipes call for cure
• Approved for specific fish like salmon and sablefish in curing recipes

How should I use Morton Tenderquick safely and correctly?

Use Tenderquick at the exact rate specified in your recipe; higher amounts will over-salt and produce poor results. Always keep meat refrigerated (36° to 40°F) while curing, and follow package and recipe instructions for timing and storage.

• Do not exceed the recipe-specified cure level
• Keep meat chilled throughout the curing period for food safety
• Not a meat tenderizer—use only for curing applications

What packaging and formulation details should I know?

This product comes in two convenient 2 lb bags for easy handling and storage. The blend is non-iodized and includes sugar plus curing salts to help deliver consistent color, flavor and texture in cured meats.

• Two 2 lb resealable-style bags for home use
• Non-iodized salt base to avoid off-flavors
• Formulated for faster curing compared with plain salt

Who is this for: Morton Tenderquick is aimed at home cooks, small-batch charcutiers and hobbyist smokehouse users who want reliable, faster curing results for pork, poultry, game and certain fish. It’s ideal for anyone following tested recipes who needs predictable cured color and taste without long wait times. Not suitable as a table salt or for recipes that do not call for curing salts.

Ingredients

Salt, sugar, .5% sodium nitrate, .5% sodium nitrite, propylene glycol.