Hey guys im looking at doing some sticks this weekend to test out my new equipment, just 5-10lbs. Was going yo use some high mountain stuff I have left over but they say cure needs to set overnight before smoking. So looking at doing a recipe from the recipe site but am having a hell of a time finding cure locally (joplin, mo) where does everyone get it? Is there an alternative that I could use? I hate to order online and pay more for shipping than cure and then risk it not showing up in time. As always thanks for the help.
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Most grocery stores sell Morton's Tender Quick. A little tweaking of the cure recipe and it's on.
Im looking at doing jaegers sticks. It shows tender quick on the recipe site. I checked walmart.com but it didnt ahow it. I will have to just go in to the stores and check. Does it need to rest overnight?
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If your mixing into ground meat you don't have to leave it over night. I used hi-mountain stuff when I started making sausage but found it to salty. If your using whole meat than I would let it set over night.
Habs and I tried to research their cure, emailed them and they would not give us much info so I stopped using their product altogether. From what we could tell it is close to Morton's Tender Quick
I dont like it at all but have it and need to use it up. I have like 5 flavors but this hunter blend isnt very salty so I am just using it. I thought the instructions said to let it sit overnight. Thats pretty bad they wont help people out, I am really not a fan. Im gonna shoot for finding tender quick and using jaegers recipe but this will be my backup.
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I don't know about your area but around here even the little mom and pop grocery stores have TQ on the shelf.
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I tried the Hi Mtn stuff when I first started doing sausage as well and it was just ok if you made fresh brats and such but it was way to salty if you used their cure. I finally just threw away their cure packets and used up my seasoning packets with my own cure 1 when I finally found it locally. If you have a Cabelas or Bass Pro locally they usually stock cure 1, some of the bulk type grocery stores also stock it. I can get it for $3.99 a pound in Dallas at Central Market.
Have you tried a butcher shop? If they make sausage they will have cure and may sell you small amounts. Usually enough to do 25# will only cost a buck or so.
I have talked to a couple places and they turned me down. Gonna call a couple more places today and also check local grocery stores for tq.
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It is hard to find around here, too. Try this: http://www.mortonsalt.com/for-your-home/where-to-buy for who carries TQ.
I got my Cure #1 off Amazon.
Found tender quick finally!!! If anyone is in the joplin area and looking check out harps foods in carl junction.
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5 lb. lean ground beef
5 rounded tsp. Morton Tender Quick
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
2 tsp. ClearLiquid Smoke
1 tsp. hickory salt
So with jaegers recipe I dont need anything else right? also would it hurt to use regular liquid smoke? I dont have any clear...is it just an appearance thing?
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hutcho your good to go use any liquid smoke will work fine
seemore
Can you use tender quick in exchange for the cure that comes with the high mountain seasoning?
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Quote from: hutcho on February 01, 2014, 07:06:19 AM
Can you use tender quick in exchange for the cure that comes with the high mountain seasoning?
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I'm not sure but I would think you'd be pretty salty.
Thats what im afraid of. Think im gonna just use jaegers. Make it by the book for a little and mix up my own too...
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Quote from: hutcho on February 01, 2014, 10:15:30 AM
Thats what im afraid of. Think im gonna just use jaegers. Make it by the book for a little and mix up my own too...
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That sounds like a better plan to me for sure. I'm down a little bit of Hi Mtn breakfast seasonings then it's all home recipes after that.
I just had a bunch I didnt want to go to waste...
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Quote from: hutcho on February 01, 2014, 11:44:37 AM
I just had a bunch I didnt want to go to waste...
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I threw a couple bags of their cure away because it was so salty I didn't want to take a chance on ruining a project with meat so expensive now. I made a batch of their brats one with cure and one fresh and the fresh were good but the cured and smoked was to salty for our taste.
Yeah it really is mostly crap. I did actually like the hunter blend, at least on jerky it wasnt really salty at all. This run was just to shakedown all the new equipment. Just bought a tube of GB but I will just hope the new grinder works flawlessly. Gonna be ordering my seasonings for brats and smoked sausage and probably summer sausage from waltons here shortly.
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I gave away all my pre-packaged jerky cures and seasonings and just go with recipes from here. Way better results and way cheaper to boot!
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