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

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Smoke Blower
Original poster
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?
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.
Beef Jerky for now, but would like to try sausage some time.
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.

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