Reply to "Tender quick vs Hi Mountain cure"

vickibMember

Cal, not sure why that happens with the flavor washing out, but the same thing happened to me when I let a batch of Hi-Mtn cured jerky sit for 48 hours. Definitely came out with less flavor.

But I did do a batch just the other day and it had to sit for 48 hours until I could get to it and it came out fine. I had put alot of seasoning in it though and that might have been the trick to fixing the wash out.

SALMON - I am guessing you are gonna put your own seasoning recipe in with that tenderquick right?? Because the tenderquick alone is not a replacement for the Hi-Mtn. But I think you might know that, just checking. There are a lot of great recipes on this forum using tenderquick. Have fun!

4/28/129:59 AM

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