OK i have a bag of Morton's Tender Quick in my hand. Wanted to post a pic but naturally batteries are dead.
The following info is taken right from the bag.
Tender Quick is a blend of the finest quality salt, sugar and meat curing ingredients. It is perfectly blended for fast cure action and improved flavor and color of the meats.
Curing Meats In Your Kitchen
Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees Fahrenheit internal temperature. Pork chops, spare ribs, chicken and other small cuts of meat can be cured with 1/2 ounce(1 tablespoon) of Tender Quick cure per pound of meat. Rub cure into meat thoroughly then place in clean bag and tie securely. Store in refrigerator at 36-40 degrees Fahrenheit for 4-8 hours hours to cure. Rinse just prior to cooking. For brine curing, dissolve 1 cup Tender Quick cure in 4 cups of water. Place meat in brine, refrigerator and allow to cure for 24 hours. For pumping pickle, follow proportions for brine curing.
Ideal for dry curing, brine curing, and making a pumping pickle. Follow recipe directions carefully. Cook meat before eating.