Cures

Morton Tender Quick Meat Cure, 2 lbs

A sure winner

kihler

Pros: final product is alway excellent

Cons: none that I know of

Morton Tender Quick is a sure winner. I use the product for curing bacon. The results are always constant and the final product is excellent. I use this for both pork belly and pork loin bacons.
25 Results
Morton Tender Quick Meat Cure, 2 lbs

Morton Tender Quick Meat Cure, 2 lbs

“Morton Tender Quick is a sure winner. I use the product for curing bacon. The results are always constant and the final product is excellent. I use this for both pork belly and pork loin bacons. ” --kihler

100% Positive Reviews
DRY RUB BACON CURE-----5 LBS

DRY RUB BACON CURE-----5 LBS

Full Flavored Bacon Cure for dry rub. Use 5 lbs. to 100 lbs. of fresh bellies. Hold 4 days in cooler, rinse, hang and smoke. Ing: Salt, brown & cane sugar, sodium erythorbate 1.09375%, sodium carbonate 1% as a buffering agent, sodium nitrite .40% and 2% propylene glycol.

CURE EXCELLERATOR (5LB)

CURE EXCELLERATOR (5LB)

Ing: Dextrose, sodium erythorbate, sodium citrate (total 43.75%). This product is a combination of Sodium Erythorbate and Sodium Citrate. Faster acting the pure sodium erythorbate. Use level is 2 ounces per 100 lbs. of product or each gallon of pickle at a 10% pump.

HOLLY QUICK CURE-----50 LBS

HOLLY QUICK CURE-----50 LBS

Ing: Salt, sugar, sodium nitrite 1%, maple sugar, and 1% propylene glycol added to prevent caking. Use: 1.29 lbs. of cure to 1 gallon of cold water for a 10% pump. Use 1.56lbs of cure to 100 lbs of meat.

CALIFORNIA HAM SPICE 1LB. BAG

CALIFORNIA HAM SPICE 1LB. BAG

Use: 6 to 8 ozs to 1 gallon of water for a 10-15% pump (or use 0.05 lb per gallon). Ing: Sugar, spice extractives.

W MAPLE BACON CURE-----50 LBS

W MAPLE BACON CURE-----50 LBS

Ingredient Statement Salt, cane sugar, sodium erythorbate 2.734%, maple sugar, sodium nitrite 0.60% and 1% sodium carbonate as a buffering agent. Use 2 lbs. of cure to 100 lbs. of fresh bellies. Weighs 50 lbs

MAPLE BACON CURE W/ERYTHORBATE-----50 LBS

MAPLE BACON CURE W/ERYTHORBATE-----50 LBS

Ing: Salt, sugar, sodium erythorbate 2.776%, maple syrup, sodium nitrite .601%, less than 17% glycerin buffered with 17% sodium carbonate. Use: 2lbs of cure to 100lbs of bellies.

COMPLETE BACON CURE .60 (50 lbs)

COMPLETE BACON CURE .60 (50 lbs)

Full Flavored Brown and cane sugar cure. Salt, cane & brown sugar, sodium erythorbate 2.735%, sodium nitite .60%, and less than 1% sodium carbonate added as a buffer. Use 2 lbs. with 10 lbs. of cold water to 100 lbs. of Fresh bellies for tumbling or pumping.

COMPLETE WHITE BACON CURE-----50 LBS

COMPLETE WHITE BACON CURE-----50 LBS

Ingredient Statement Salt, sugar, sodium erythorbate 2.75%, sodium nitrite 0.60%, not more than 1% sodium carbonate added as a buffer, not more than 2% propylene glycol added to prevent caking. Use 2 lbs. of cure per 1 gallon of water for 10% pump. Weighs 50 lbs