I tried this on the sausage forum and haven't gotten any replies. I'm new to this and maybe I posted incorrectly?
I figured I would try again.
I have been making venison sauasges and quick cured sausages (smokies) for several years
now. I have been using "The Venison Sausage Cook book" by Harold Webster as my reference source.
The recipes I'm using in the book use Tender Quick as the cure. They vary from a little less than 1 teaspoon per pound to almost
2 teaspoons per pound in some cases. I have found some internet recipes that call for as little as 1.5 teaspoon(TQ) per 5#s.
(yes I am comparing TQ to TQ not insta cure #1 or #2)
My question: Are there other ingredients used in quick cured sausages that influence the amount of cure to use? Salt, Sugar, powdered milk,maple sryup, Pork vs venison ratio, etc.
For the last year using this site I have learned it is always cure vs weight. But there are recipes that seem to break that rule.
I'm trying to start experimenting with my own recipes and I would like a guide to start with on the cure.
My process, Grind the meat (25% pork), mix in the TQ cure and spices, stuff into 19mm casing, rest in refrig overnight, smoke to 155-160 temp the next day.
Last weeks regular smokies taste great. (see picture in my profile) But the maple smokies are a little sticky and taste a little too candyish for me. But my son loves them.
Thank you for any help,