Many Americans consume one form or another of salt-cured meat every day. Bacon, breakfast sausages, and many types of ham are all salt-cured meats. However, regular old table salt cannot be used to cure meat. Instead, the Morton Salt Company, North America's leading producer and marketer of salt-based cooking products, has introduced several new salt products designed to cure meat easily.
Wash your hands with soap and warm water. Dry off your hands, then wash the meat you are going to cure. Rinse the meat under cool water for 30 seconds, then set onto a paper towel-lined plate.
Pat the meat dry using paper towels.
Spread the Morton Salt Tender Quick curing mix over the meat. Use your hands to rub the mixture into the meat.
Place the salted meat into a resealable plastic bag. Push down on the bag to get all the excess air out, then seal the bag tight.
Place the sealed bag into your refrigerator. Wait for up to a week, then take your Morton Salt cured meat out of the fridge to finish the curing process.
Get as much moisture off the meat as possible. Salt curing works by taking moisture out of the meat, so dry off your meat well before seasoning.
Do not consume meat if it looks bad or smells strong. Consuming undercooked or under-preserved meat may lead to serious illness.