cure - The Outdoor Community
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post #1 of 6 (permalink) Old 11-07-2016, 02:10 PM Thread Starter
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What cure are you guys using for your snack sticks that you make the seasonings yourself and where do you get it? Thanks.

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post #2 of 6 (permalink) Old 11-07-2016, 06:47 PM
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don't know about snack sticks but for jerky i always high mountain seasoning from the local grocery store.
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post #3 of 6 (permalink) Old 11-08-2016, 08:56 AM
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Here is what I use for a summer sausage type product. You could make it into snack sticks I guess just would need to smoke a little less since they would be thinner. You can get all the spices at most grocery stores.

Venison Summer Sausage

5 lbs. ground venison
4 tablespoon Morton’s Tender Quick Salt
3 teaspoon mustard seed
3 teaspoon black pepper
2 1/2 teaspoon garlic salt
1 teaspoon hickory smoked salt

Put together in large bowl and mix well. Store covered in refrigerator.
For next 3 days take out once daily and knead mixing well.
On fourth day roll into sticks – I usually make 12 sticks.

Smoke at 150 degrees for 4 hours. Turn sausage and smoke 4 more hours. If using multi-tier rack, move bottom to topand top to bottom when turning.

Wrap individually in foil and store in refrigeratorovernight before eating.
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post #4 of 6 (permalink) Old 11-08-2016, 09:00 AM
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I've tried a lot and made a lot, but I like the NESCO cures the best. You can find them in stores sometimes or order on line.
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post #5 of 6 (permalink) Old 11-09-2016, 08:43 AM
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I use Tender Quick as my cure, in all my stick, jerky, and dried beef recipes. We get it at Weis Markets or order online right from Morton's.
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post #6 of 6 (permalink) Old 11-10-2016, 06:47 PM
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I use to curing salt from Con Yeager spice company. They have a store only about a half hour's drive from my house. I make the trip up there three or four times a year.
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