Does anyone know if a recipe like this would work if cut down to 25% Summer Sausage 21 lb. lean meat 5.25 lbs. 4 lb. beef fat 1 lb. 6 cups water 1.5 cups 5 1/4 cups dried milk 1-1/4 cup 1/2 cup sugar 1/8 cup 1 cup + 2 tablespoons salt ¼ cup + ½ tablespoon 1/2 cup mustard seed 1/8 cup 6 tablespoons pepper 1-1/4 Tbl 2 1/2 Tbl liquid smoke ½ Tbl 2 tablespoons cure ½ Tbl 1 Tbl+ 1 tspn sodium erythorbate ¼Tbl+¼ Tspn Grind meat and fat through a 1/2-inch plate. Mix in all ingredients after dissolving liquid smoke, cure and sodium erythorbate in the water. Stuff in artificial or natural casings. Cook in the smokehouse at 185 degrees Fahrenheit until an internal temperature of 152 degrees Fahrenheit is reached. Shower with water to a temperature of 90 degrees Fahrenheit and allow hanging at room temperature for about 1 hour before refrigeration. Can Morton’s Tender Quick be used in place of cure and if so should it be 1-1/2 tablespoons per pound of meat. Also if I use Morton’s, should I cut back on the salt? What exactly is beef fat and can it be purchased at a supermarket? Could I use pork instead? One more Question, Where can I get Sodium Erythorbate?