---
product_id: 500361789
title: "Tender Quick Home Meat Cure - 2 lb"
brand: "morton"
price: "€ 68.47"
currency: EUR
in_stock: true
reviews_count: 5
category: "Morton"
url: https://www.desertcart.gr/products/500361789-tender-quick-home-meat-cure-2-lb
store_origin: GR
region: Greece
---

# Tender Quick Home Meat Cure - 2 lb

**Brand:** morton
**Price:** € 68.47
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Tender Quick Home Meat Cure - 2 lb by morton
- **How much does it cost?** € 68.47 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/500361789-tender-quick-home-meat-cure-2-lb)

## Best For

- morton enthusiasts

## Why This Product

- Trusted morton brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Product Description Morton Tender Quick Home Meat Cure - 2 lb Directions Sprinkle 3.5 grams of Morton Tender Quick Home Meat Cure onto meat before cooking to enhance flavor and tenderness. Use in various Western dishes for a delicious meal.

Review: Pedí esto para hacer carne en conserva. funcionó perfectamente
Review: I can't get this locally anywhere. I use it to make corned beef brisket and buckboard (rasher) bacon regularly (1T per pound of meat, cured in the fridge at 5 days per 1" thickness) and German-style pork chops occasionally, smoking the pork chops adds tons of depth. Not only is the end result much-much cheaper than store-bought, the flavors are far better and I have complete control of what goes into my food. If you have a problem with nitrite and nitrate then this isn't something your want to buy - you'll want to avoid celery too. But if you like good eating and want to make your own while maintaining food safety (the nitrites and nitrates are there to protect against botulism bacteria in addition to altering the texture, color, and flavor) then this is what you want for these basic curing tasks. It makes for an exceptional corned beef after 5 days per inch thick. And if you like back bacon (unsmoked) or Canadian-style bacon (unsmoked) then this gets you those very well. You can kick it up a half dozen notches by smoking your cured meat over some nice wood if that's your thing. Best pastrami you'll ever eat. If your objective is air dried, aged, cured sausages and whole muscle (copa, pancetta, etc..) then you might rather explore cure #1 and cure #2 methods. Morton TQ is similar but it isn't those. It's not "fast food" cooking! Expect to wait for your meats to cure if you'd like to do this. Getting in a hurry is a recipe for failure.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00XMZ0XZW |
| Batteries Required? | No |
| Batteries included? | No |
| Best Sellers Rank | 266,195 in Grocery ( See Top 100 in Grocery ) 1,388 in Meat Seasoning |
| Customer Reviews | 4.7 4.7 out of 5 stars (2,802) |
| Date First Available | 25 Aug. 2010 |
| Item Package Quantity | 1 |
| Item Weight | 907 g |
| Item model number | F119870002G |
| Manufacturer | Morton Salt |
| Number of Pieces | 1 |
| Part number | 4497 |
| Product Dimensions | 10.8 x 14.94 x 21.29 cm; 907.18 g |
| Size | 907.2 g (Pack of 1) |

## Product Details

- **Brand:** Morton
- **Global Trade Identification Number:** 00024600019873
- **Item weight:** 907 g
- **Number of items:** 1
- **Number of pieces:** 1
- **Package weight:** 0.94 Kilograms
- **UPC:** 787461658659 024600019873
- **Unit count:** 907.2 gram

## Images

![Tender Quick Home Meat Cure - 2 lb - Image 1](https://m.media-amazon.com/images/I/61bCB6KJ4WL.jpg)

## Questions & Answers

**Q: Does this have an expiration date?**
A: It’s SALT, it doesn’t require an expiration date. Then again I’ve seen glass bottles of water with expiration dates, so go figure.

**Q: difference between meat cure and pickling salt**
A: Pickling salt is CaCl, Calcium Chloride. Meat curing salts are Sodium nitrates and nitrites. NOT salt as we know it; or NaCl.

**Q: what percentage of nitrates and nitrites does it contain?**
A: It's on the side of the package in one of the pictures.  .5% of each.

**Q: how long do you leave the cure on the meat?**
A: It takes about 12-24 hours for the cure to permeate an inch of meat. Turkey, for example, is 48 hours. Ribs are just a few hours (4-8).

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by O***C on 22 March 2022*

Pedí esto para hacer carne en conserva. funcionó perfectamente

### ⭐⭐⭐⭐⭐ Review
*by B***R on 4 March 2018*

I can't get this locally anywhere. I use it to make corned beef brisket and buckboard (rasher) bacon regularly (1T per pound of meat, cured in the fridge at 5 days per 1" thickness) and German-style pork chops occasionally, smoking the pork chops adds tons of depth. Not only is the end result much-much cheaper than store-bought, the flavors are far better and I have complete control of what goes into my food. If you have a problem with nitrite and nitrate then this isn't something your want to buy - you'll want to avoid celery too. But if you like good eating and want to make your own while maintaining food safety (the nitrites and nitrates are there to protect against botulism bacteria in addition to altering the texture, color, and flavor) then this is what you want for these basic curing tasks. It makes for an exceptional corned beef after 5 days per inch thick. And if you like back bacon (unsmoked) or Canadian-style bacon (unsmoked) then this gets you those very well. You can kick it up a half dozen notches by smoking your cured meat over some nice wood if that's your thing. Best pastrami you'll ever eat. If your objective is air dried, aged, cured sausages and whole muscle (copa, pancetta, etc..) then you might rather explore cure #1 and cure #2 methods. Morton TQ is similar but it isn't those. It's not "fast food" cooking! Expect to wait for your meats to cure if you'd like to do this. Getting in a hurry is a recipe for failure.

### ⭐⭐⭐⭐⭐ Review
*by L***I on 29 May 2019*

UPDATE & CORRECTION!! The seller contacted me and asked me to call Morton directly about the code on the bag, which I did. I am happy to report that I was wrong and the item is very much within the expiration period and was manufactured in July 2018. I added another picture of a code on the top folded flap of the bag which was explained to me. The RI is the location of manufacture, the fist two numbers are year of manufacture (2018) and the next set of numbers are from a Julian calendar which mean manufactured on the 1780th day of the year. And then I forget the man said after wards, but this bag was manufactured in July of 2018. So my apologies for the original post. I am changing my rating to 5 star. Shipping was very quick and product is exactly as described. I am very happy. Thank you! ________________________________________________________________________________________________________ Order was received very rapidly. However the salt which was received on 5-28-19 had a date to use by of 12-10-14! There is a no return policy on food items. I've left seller feedback in hopes they will correct this. Who would have thought a new product would have been so far out of date. And while I read that salt basically does not expire, some additives in the salt do expire. That's too far out of date for my comfort. This item is impossible to find locally. Very disappointed.

## Frequently Bought Together

- Morton Curing Salt, Tender Quick Home Meat Cure, 2 Pound
- Stubb's Hickory Liquid Smoke, 5 fl oz
- Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

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*Product available on Desertcart Greece*
*Store origin: GR*
*Last updated: 2026-02-08*