Use 1/2 tablespoon (1 1/2 level teaspoons) per pound of ground meat and fat. If replacing Morton Tender Quick for cure #1 in a recipe, do not add the salt that the recipe calls for.Hey Kevin! I have everything for this recipe except the Cure. I have tender quick and was wondering if I could substitute, if so how much? Do I need it at all? I have my meat all prepped.
Third ingredient from the bottom. Also depicted in the picture.
Yep, smoke them then into the water bath to finish the cooking gently. Then plunge into ice water and set out to bloom (air dry). ***NOTE only do this with sausage that uses cure, a sausage without cure or "fresh" sausage needs to be grilled/cooked and served. Couger's recipe does use cure (cure #1).
100% pork hot links would be just fine....just not as 'beefy' tasting!
Looks great! I may be trying these this weekend. Think it would be good with all pork since thats what I have on hand?
100% pork hot links would be just fine....just not as 'beefy' tasting! :icon_wink: