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Stepping up from prepackaged cures to Morton Quick Tender and need some advice

post #1 of 5
Thread Starter 

I have been using the Hi Mountain cure/seasoning packets with great successes, but now I want to try some thing new.

 

My first thought is to use Morton Quick Tender and some marinates......BUT I'm a bit nervous and need some advice.

 

Reading the instruction on the Morton QT it appears that the meat needs to be rinsed after the cure time. This is a bit confusing to me since I wish to marinate the meat for more flavor.

 

So the questions are

1) Do I cure the meat first, rinse and then marinate or should I use a marinate with the QT added?

2) What is a good starting recipes for a simple marinate that adds some heat with sweet?

 

 

 

post #2 of 5

The marinade will penetrate the meat as it cures. You rinse the meat to remove excess salt. The marinade flavor will remain. Type in marinade+spicy in the search box & hundreds will come up.

post #3 of 5

What are you making? Bacon?

 

post #4 of 5
Thread Starter 

Beef Jerky for now, but would like to try sausage some time.

post #5 of 5

For many sausages you will like Cure # 1 better, as it adds less salt.  For dried sausages, bacon, etc, you will find Tender Quick very helpful.  Be sure to follow the recipes and measure carefully.

 

Good luck and good smoking!

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