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5 Reviews
Joanne J.
January 24, 2019
I love this!
This was my grandma's recipe as well, but she would quadruple...huge family back then. My mom used this 2 pound recipe as my 6 siblings and I grew up, exact amounts of immediate as well. O used to make it, but got lazy and just started buying the store bought stuff. I forgot about the recipe until I was digging in my recipe box. Couldn't find Morton Quick Cure in any stores, so ordered it online. It came today, and I can't wait to make it tomorrow, and share with others next week.
So nice to see the same recipe I grew up eating!
This was my grandma's recipe as well, but she would quadruple...huge family back then. My mom used this 2 pound recipe as my 6 siblings and I grew up, exact amounts of immediate as well. O used to make it, but got lazy and just started buying the store bought stuff. I forgot about the recipe until I was digging in my recipe box. Couldn't find Morton Quick Cure in any stores, so ordered it online. It came today, and I can't wait to make it tomorrow, and share with others next week.
So nice to see the same recipe I grew up eating!
Timko
March 30, 2018
Stay away from Morton's tender quick! I have been using Prauge Powder for over 15 years and the ratio is 1 tsp to 10 lbs of meat.
Ben C.
April 28, 2017
2 tbs of cure for 2lbs meat is way too much. Why do you even need cure when you bake at 350 degrees?
Joanne J.
January 24, 2019
Always late for the party here! LOL
As with any meat that is cured, using the quick cure preserves the meat so it remains fresh and safe to consume much longer.
As with any meat that is cured, using the quick cure preserves the meat so it remains fresh and safe to consume much longer.
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