Cure

[hutcho]

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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[rexster]

Most grocery stores sell Morton's Tender Quick. A little tweaking of the cure recipe and it's on.

[hutcho]

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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[devo]

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.

[devo]

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

[hutcho]

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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[tailfeathers]

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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[Saber 4]

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.

[watchdog56]

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.

[hutcho]

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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[Grouperman941]

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.

[hutcho]

Found tender quick finally!!! If anyone is in the joplin area and looking check out harps foods in carl junction.

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[hutcho]

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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[seemore]

hutcho your good to go use any liquid smoke will work fine
seemore

[hutcho]

Can you use tender quick in exchange for the cure that comes with the high mountain seasoning?

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