--- product_id: 36870680 title: "Morton Tender Quick, 32 Ounce Bag (Pack of 1)" brand: "morton" price: "342 DH" currency: MAD in_stock: true reviews_count: 9 url: https://www.desertcart.ma/products/36870680-morton-tender-quick-32-ounce-bag-pack-of-1 store_origin: MA region: Morocco --- # Perfect for small cuts like pork chops & poultry Fast-cure mix for quick results Optimal curing at 36°-40°F refrigeration Morton Tender Quick, 32 Ounce Bag (Pack of 1) **Brand:** morton **Price:** 342 DH **Availability:** ✅ In Stock ## Summary > 🥩 Cure Like a Pro, Impress Like a Chef! ## Quick Answers - **What is this?** Morton Tender Quick, 32 Ounce Bag (Pack of 1) by morton - **How much does it cost?** 342 DH with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.ma](https://www.desertcart.ma/products/36870680-morton-tender-quick-32-ounce-bag-pack-of-1) ## Best For - morton enthusiasts ## Why This Product - Trusted morton brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Speedy Curing Power:** Fast-cure formula lets you craft flavorful cured meats in record time. - • **Generations of Trust:** Morton Salt, a kitchen staple since 1848, now empowering your home charcuterie. - • **Versatile Meat Mastery:** Ideal for pork, poultry, game, and fish—perfect for adventurous home chefs. - • **Precision Flavor & Color:** Delivers that signature pink hue and savory cured taste with just a pinch. - • **Safety First, Flavor Always:** Use as directed for consistent, delicious results without overpowering saltiness. ## Overview Morton Tender Quick is a 32-ounce fast-cure curing salt blend designed for home meat preservation. Combining salt, sugar, sodium nitrate, and sodium nitrite, it ensures quick, safe curing with a distinctive pink color and rich flavor, especially effective on small cuts like pork chops and poultry. Trusted since 1848, it requires refrigeration during curing and is not a tenderizer but a specialized curing agent for meats, poultry, game, and select fish. ## Description Morton Tender Quick is a fast-cure meat curing mix so you can make cured meats, poultry, game, or fish right in your own kitchen for home cooking and food curing. This pantry staples item gives meats a tasty cured flavor and characteristic pink color. 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 for meat preservation. 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. ## Features - On Your Table For Generations: Morton Salt has been a household staple since 1848 - Tailored For You: A fast-cure mix so you can make cured meat, poultry or game right in your own kitchen - More Meat: Morton Tender Quick for food preservation works particularly well with small cuts of meat, such as pork chops, spareribs and poultry - Just A Pinch Or Few: Morton Tender Quick Salt is all it takes to give meats a tasty cured flavor and characteristic pink color - Caution: Morton Tender Quick is NOT a meat tenderizer. Curing salts should be used in poultry, game, salmon, shad, & sablefish. Curing salts cannot be substituted for regular salt in food recipes. Keep meat refrigerated (36° to 40°F) while curing ## Technical Specifications | Specification | Value | |---------------|-------| | Asin | B00XMZ0XZW | | Best Sellers Rank | #12 in Meat Seasonings | | Item Model Number | F119870002G | | Manufacturer | Morton Salt | | Product Dimensions | 4.25 x 5.88 x 8.38 inches; 2 pounds | | Units | 32 Ounce | | Upc | 787461658659 024600019873 | ## Product Details - **Brand:** Morton - **Item Form:** Spray - **Number of Items:** 1 - **Specialty:** Natural - **Unit Count:** 32 Ounce ## Images ![Morton Tender Quick, 32 Ounce Bag (Pack of 1) - Image 1](https://m.media-amazon.com/images/I/81sRP8-mkjL.jpg) ## Available Options This product comes in different **Size** options. ## 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 ### ⭐⭐⭐⭐⭐ Curing Salt Review + Recipe for Smoked Tenderloin *by on Reviewed in the United States April 27, 2016* THE RECIPE I USED2 tbs curing salt (leveled, not mounded)2 tbs kosher salt (non-iodized)1/4 cup dark brown sugar (firmly packed)1 qt water (warm to hot, tap)Curing solution:I've had several different people give me different suggestions on this one, but I use warm/hot tap water to dissolve the solids (I don't use boiling water), then whisk until completely dissolved. I also allow the liquid mixture to come to room temperature prior to putting the meat in.To minimize risk of contamination by other things in the fridge/ off flavors, I always put the mixture+meat in a liquid safe container that has an air tight lid, but I think this is more personal preference than anything.Meat Used:19oz (wet weight prior to curing) pork tenderloin (comparison of before and after weight to come soon)TimingAllow to cure for ~3-4 days in the refrigerator, submerged in liquid (doesn't cure if it's not in the liquid). If you have problems with the meat staying submerged, put something heavy and water safe like a bowl or small plate on top of the meat prior to closing the container. I might reduce this by a day next time to bring down the salty flavor just a bit, though it was good "as is," my husband prefers slightly less salty pork compared to my preference. You'll feel the meat is firmer when it's cured.Smoke at 250F with hickory chips for about 2.5hrs. Make sure the smoker is preheated prior to adding the meat. Time depends on cut of meat, but this gave a wonderful flavor for the tenderloin we had.RESULTSThis solution gave the meat a beautiful color and the firm but not overly dry texture you'd expect from a nice piece of smoked meat. I unfortunately don't have pictures from this last batch because everyone loved it so much we ended up eating the entire smoked tenderloin at one dinner! Pictures to follow the test described below.TIPS FOR ADJUSTING FLAVORI've had several people tell me that you can slice a small piece off the meat and cook it to check the flavor as you go, so you can fine tune your recipe and the salt content of the meat. The timing above has worked pretty well for me so far, but I'll likely do this on the next run to see if it changes the final product. I'll post the comparison when it's done.You can see a little bit goes a long way when curing meat, so this pack should last us for a while.USES/ WARNINGThis product is used to cure meats and should not be used in place of regular table salt as it contains preserving nitrates and nitrites. This is NOT a meat tenderizer to be sprinkled on food just prior to cooking.CONSThe price is good for the quantity, but I use such a small amount since we live in a city and don't have space for a large smoker or storage for large amounts of meat while curing, having a smaller package option would be nice.WHY THIS BRANDI chose this particular brand over others because it's what my family used to prefer when they wanted to brine or cure meat to smoke or dry down to jerky.ITEMS MENTIONEDWESTERN 78075 Hickory BBQ Smoking Chips ### ⭐⭐⭐⭐⭐ Works well for summer sausage! *by on Reviewed in the United States July 11, 2026* Works well for curing. We made a beef summer sausage and the results were great. The flavor was not salty and it helped dry the meat well. It also gave the sausage that reddish color you’re looking for. It seems to be a good value for the size bag. We would recommend it to anyone who wants to try curing meat at home. ### ⭐⭐⭐⭐⭐ Very good *by on Reviewed in the United States September 3, 2026* Got exactly what I ordered. Couldn't find it in any grocery stores so happy Amazon had it ## 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 --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.ma/products/36870680-morton-tender-quick-32-ounce-bag-pack-of-1](https://www.desertcart.ma/products/36870680-morton-tender-quick-32-ounce-bag-pack-of-1) --- *Product available on Desertcart Morocco* *Store origin: MA* *Last updated: 2026-10-23*