Are there specific uses for Morton Meat Curing products?
Morton Salt manufactures and markets three complete meat curing products: Morton® Tender Quick®, Morton® Sugar Cure® (Plain) and Morton® Smoke Flavored Sugar Cure®. Morton® Tender Quick® and Morton® Sugar Cure® (Plain) are fast meat cure products that have been developed as cures for fresh and frozen meat, poultry and game. Both Morton® Tender Quick® and Morton® Sugar Cure® (Plain) may be used for either dry curing or sweet pickle curing. Generally, sweet pickle curing is used for smaller cuts of meat and poultry, while dry curing is used for larger cuts, such as shoulders or hams. Morton® Tender Quick® contains salt, sugar, propylene glycol, sodium nitrate and sodium nitrite. Morton® Sugar Cure® (Plain) contains salt, sugar, propylene glycol, sodium nitrate, sodium nitrite, spice extractives and dextrose. Salt acts as a preserving agent, along with sodium nitrate and sodium nitrite, which also contribute to color and flavor development. Propylene glycol helps to keep the mixture unifo
