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Morton's tenderquick help please?

post #1 of 5
Thread Starter 

Merry xmas!  I'm pretty good with the search feature, but got even more confused.  I'm interested in making some summer sausage using ground venison and some pork...probably 2-5 lb batch.  There are plenty of recipes out there, but concensus on tenderquick is all over the map.  Is it 1.5 tsp or 1 TBS per lb of meat?  The bag says 1 TBS per lb, but plenty of folks say 1.5 tsp per lb.  Morton's has a recipe for beef salami on their website calling for 1.5 tsp per lb, yet the bag says 1 TBS?  Thanks for the help...not trying to overthink, I just don't want to ruin my good ground venison.


Edited by drb111 - 12/24/11 at 9:44am
post #2 of 5

Here ya go..

 

Read this...it has ground meat amounts....

 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

  Craig

 

 

post #3 of 5

From the Morton's web site:

 

http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=45

 

I should add that the amounts are different for ground meat and intact muscle meat.  This is likely the source of confusion.

 

Good luck and good smoking.


Edited by Venture - 12/24/11 at 1:03pm
post #4 of 5

Sounds like the guys have you covered.

post #5 of 5
Thread Starter 

Perfect...thanks guys.  Sounds like 1.5 tsp for 1 lb ground and 1 TBS for 1 lb roasts or solid cuts...Will let you know how the summer sausage turns out.  Merry xmas.

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