Morton Tender Quick Repack 250gr Curing Salt Garam Pengawet Daging Nitrit USA
Description
Morton Tender Quick 250gr Curing Salt Garam Pengawet Daging Nitrit USA Natural Import
Morton Curing Salts are perfectly formulated. The Plain Sugar Cure Mix is for dry or sweet pickle curing of meat, game, poultry, salmon, and other fish. The Smoke Flavored is great for large cuts of meat like bacon and hams. Only for dry curing, not for making a pickling brine. The Tender Quick is a fast cure product used on meats, game, poultry, salmon, and other fish. Use as a dry cure or a pickling cure. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry.
Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton Tender Quick is NOT a meat tenderizer.
CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36 to 40F) while curing.
This very special kind of butcher salt is used as a curing agent for meats. It consists of salt, sodium nitrate and sodium nitrite. Best used for items that will be cured over a long period of time, Curing Salt acts as an oxidizing agent to ensure that the cure meat is safe from botulism. Perfect to cure sausages, ham, meats, and salamis.
SIZE: 250gr Repack
Product of USA
Morton Curing Salts are perfectly formulated. The Plain Sugar Cure Mix is for dry or sweet pickle curing of meat, game, poultry, salmon, and other fish. The Smoke Flavored is great for large cuts of meat like bacon and hams. Only for dry curing, not for making a pickling brine. The Tender Quick is a fast cure product used on meats, game, poultry, salmon, and other fish. Use as a dry cure or a pickling cure. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry.
Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton Tender Quick is NOT a meat tenderizer.
CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36 to 40F) while curing.
This very special kind of butcher salt is used as a curing agent for meats. It consists of salt, sodium nitrate and sodium nitrite. Best used for items that will be cured over a long period of time, Curing Salt acts as an oxidizing agent to ensure that the cure meat is safe from botulism. Perfect to cure sausages, ham, meats, and salamis.
SIZE: 250gr Repack
Product of USA
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