At any drum store they sell it

Ludwig snare cord the good stuff.

http://www.interstatemusic.com/33404-Ludwig-Snare-Cord-10-Yards-P4078A.aspx?sku=PA145C&source=Google+Base_CASCIO&source=Google+Base_Cascio&utm_source=google&utm_medium=product&utm_campaign=gbase&kpid=33404&gclid=CI26y7SavMQCFWIV7AodWgoAnw

String from plastic mini blinds...very strong.

another option if you have slotted ends is the Grosgrain ribbon now being shipped out with many new drums... Excuse the pun, but there are a few "threads" here dealing with grosgrain...

And here's from Wikipedia..

"Polyester grosgrain in a 5/8-inch width can be used as the tensioning material attaching the snares of a snare drum to the throw-off mechanism, with the ribbing providing good insurance against slippage. Some like to use it in an attempt to lessen sympathetic snare buzz from external sources as it will hold the tab ends of the snares closer to the head than string and it will provide more dampening than mylar straps."

Cheers

John

Thanks. I got a new snare and string at Guitar Center. I have the ribbon on the butt and the string on the strainer.

You know how sometimes meat is wrapped in free string. Well, here they use string to tie up chicken legs or on a nice shoulder of lamb or a veal chop or London Broil perhaps. Now you don't want to over cook it and you might want to glaze that pan afterwards. Just be sure to slow roast that thing and while that's on you could be preparing those vegetables. You can use that string afterwards, but I'd recommend removing the string beforehand and using it on your snare. I use that stuff. If it's strong enough to tie a chicken then obviously it's strong enough. Butcher's choice, you can't go wrong.