I have a venison sausage recipe that calls for Morton's Tender Quick or any sugar based curing mix. I can't find the Morton's. Can someone recommend something else? I need to use the venison that's in the freezer! Thanks!
Fletcher "I thinks his tractor's sexy . . . ."
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tenderquick is salt based, it is in walmart here, I use it frequently. I will sprinkle it on pork steaks, or loins etc, for a change. in winter when frying meat and it sure is a pleasant difference. the meat comes out pink like ham and has a kinda ham flavor. you can cover the meat like a rub and them leave it for several hours then rinse it off before cooking too.