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


Smoke Blower
Joined Oct 3, 2009
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?


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
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.


Smoke Blower
Thread starter
Joined Oct 3, 2009
Beef Jerky for now, but would like to try sausage some time.


Smoking Guru
OTBS Member
Joined Aug 1, 2008
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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