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Venison Recipes - Terms & Ingredients


mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. 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 mix can be used interchangeably with MORTON SUGAR CURE (Plain) mix. It 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 40°F) while curing.

Insta Cure™ No.1, a basic cure used to cure all meats that require cooking, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1. Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure™ will process approximately 480 lbs. of meat.

LAWRY'S® Seasoned Salt is the original seasoned salt created in 1938 at the world famous LAWRY'S® The Prime Rib Restaurant in Beverly Hills. Lawry’s unique blend of salt, spices and herbs taste great on prime ribs, steaks, chicken and casseroles. The possibilities are endless.



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