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BBB - Page 3

post #41 of 46
This was the best price I found online.I was going to order this and sell a few on ebay until I found it on a trip out of town.
post #42 of 46
That is for a case of 12 2 pound bags.
post #43 of 46

Here's where I get it-----$5.29 for a 2LB bag:



Morton Tender Quick Home Meat Cure

Aisle/Location: 17B


2 lb.

Curing Meat in Your Kitchen: Morton Tender Quick Home Meat Cure may be used to cure meat, poultry, or game. Small cuts of meat such as pork chops, spareribs, and poultry are especially well suited for curing with Tender Quick, which will give the meat a characteristic pink color and cured flavor. Tender Quick is not a meat tenderizer. Further instructions are in the Morton Home Meat Curing Guide. Ordering information is available at Home Meat Curing Methods: Visit our website at for more information on meat curing methods and tricks of the trade. Facebook: Find us at


Salt, Sugar, Sodium Nitrate (0.5%) (Preservative), Sodium Nitrite (0.5%) (Preservative), Propylene Glycol.


Keep out of the reach of children.


Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees F internal temperature. Use 1 tablespoon (1/2 oz.) of Tender Quick for each pound of meat, rubbing it into the meat thoroughly. Place in clean, food-grade plastic bag, tie securely, and refrigerate at 36-40 degrees F for 4 to 8 hours to cure, longer for larger or thicker cuts, up to 24 hours. Rinse meat prior to cooking. For brine curing, dissolve 1 cup Tender Quick in 4 cups cool water. Place meat in brine, using a ceramic plate or bowl to submerge it entirely. Prepare more brine if needed. Refrigerate and allow to cure 24 hours. Rinse meat after brining. Cook meat until done. Follow directions carefully

Morton Tender Quick Home Meat Cure
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post #44 of 46
Thread Starter 
Originally Posted by KRBoyd View Post

looks good



Originally Posted by kesmc27 View Post

How did I miss this post...Very good looking BBB.


I need to do a batch myself.







Thanks guys

post #45 of 46

Hey c farmer  I love the flavor of BBB a little different then belly bacon, but I'm not sure I don't like the BBB the best, I have a 1/2 of a butt that has been curing and will be ready today. Going to make Pulled cured ham.



post #46 of 46
Thread Starter 

It would be very hard for me to give up on belly bacon.


BBB is a nice change up thou.

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