I have been using the Hi Mountain cure/seasoning packets with great successes, but now I want to try some thing new. My first thought is to use Morton Quick Tender and some marinates......BUT I'm a bit nervous and need some advice. Reading the instruction on the Morton QT it appears that the meat needs to be rinsed after the cure time. This is a bit confusing to me since I wish to marinate the meat for more flavor. So the questions are 1) Do I cure the meat first, rinse and then marinate or should I use a marinate with the QT added? 2) What is a good starting recipes for a simple marinate that adds some heat with sweet?