Salt, Sugar, 0.5% Sodium Nitrate (Preservative), 0.5% Sodium Nitrite (Preservative), Propylene Glycol.
Use fresh or completely thawed frozen meat that is clean and chilled to 36-40degF internal temperature. Use 1 tablespoon (1/2 oz.) of Tender QuickÂ® for each pound of meat, rubbing it into the meat thoroughly. Place in clean, food-grade plastic bag, tie securely, and refrigerate at 36-40degF for 4 to 8 hours to cure, longer for larger or thicker cuts, up to 24 hours. Rinse meat prior to cooking. For brine curing, dissolve 1 cup Tender QuickÂ® in 4 cups cool water. Place meat in brine, using a ceramic plate or bowl to submerge it entirely. Prepare more brine if needed. Refrigerate and allow to cure 24 hours. Rinse meat after brining. Cook meat until done. Follow directions carefully.
Always refer to the actual package for the most accurate information