Morton Tenderquick, 2-pounds (Pack of 6)

I use this product to make a brine in which I put salmon in and soak for 7 hours. Then rinse and smoke. Fantastic taste!My friends are always asking when are you going to smoke some salmon?

I am making sausage and jerky so I needed some curing agent, which is what this is. It is NOT a tenderizer as the name would have you believe. It has sodium nitrate and nitrite as well as sugar and a LOT of salt in it. It works very well to preserve the meat and prevent botulism (reason for the nitrite). Since I figured I would be doing some deer meat with it this winter I got a pack of 6, which is a lifetime supply. The extra is sitting on my reserve, emergency food supply shelves for AHBL DAY. (ALL HELL BREAKS LOOSE).

Five stars for shipping speed. Ordered on Friday, 25 May, estimated delivery Friday. Arrived Wednesday morning via USPS, as FedEx Smart Post delivered to my local post office on Tuesday...around Memorial Day weekend.Local stores stopped carrying this product. I have had great success using product to brine meat in water solution. I recently found my error in dry curing meat. The dry cured meat looks unpleasant, until it is cooked, and the desired pink color released. Apparently, you cannot attain the pink color until an interaction with water occurs.Morton's website has a deli style recipe using the dry cure method; where five tablespoons cure five pounds of brisket. The 2 pound bag would then dry cure many briskets. My primary goal is seasoned corned beef and pastrami.Since brisket is difficult to find, unless already corned, I am curing sirloin to make hash and cabbage roll-ups or corned beef sushi.

Not alot to talk about, it works for making beef jerky.. by far the cheapest way to buy curing salt..

I have been using Morton's Tenderquick for decades in my cured meats. It used to be carried in the grocery stores but now has become hard to find. I am happy with Amazon's price, and this year the 6-pack worked out well as a couple of friends have gotten interested in curing their own meats, so the smaller packages made great gifts. Otherwise, the product never spoils sitting on your pantry shelf.

I bought this because I wanted to make my own corned beef, and I found out the hard way that curing salt is really hard to find in the stores.This worked great for what I needed it for, and now I have 12 pounds of it. I only needed approx. 2 tablespoons, so I don't think I will ever need to buy curing salt again. This stuff pretty much lasts forever though, so in the event of a zombie apocalypse I will be able to make all the jerky and preserves that I need.

I have had used this product in my home for over 25 years. I used to be able to get it locally but haven't been able to purchase for well over ten. I use it to make a homemade salami that has been a hit at parties for years. I used up my last bag and went on to amazon and found it for about the same price I paid 25 years ago. I purchased 6 bags which have an indefinite shelf life.

Amazon made it easy to order and the price was right. Shipping was fairly expensive, but I now have enough to last a number of years and didn't have to drive to the next county to buy it.