Caseless Snack Sticks using Cure #1
- Thread starter snickers104
- Start date
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- Aug 27, 2008
- 5,170
- 409
You can keep the bulk of the ingredients as is from any recipe you may like to try, just swap cure #1 for TQ, using the recommended amount of cure #1 for ground meats, and following the curing instructions per the label.
Eric
Eric
Thats where I get confused...I know TQ and Cure #1 are not substitutable (sp?) At least not one for one
diggingdogfarm
Master of the Pit
OK....if I use Bearcarvers recipe (he uses 7.5 tsp of Tender Quick) Do I need to add 6 tsps of salt to make up for the loss of salt in the TQ plus the 1 tsp of cure #1??
You can do a fry test and sample it to see how it tastes. Take a small portion and fry it in a fry pan. I would do that prior to adding any salt. Then add more salt if needed. It's easier to add than take away! You may also decide that you need other ingredients. Good luck, Bearcarvers recipe makes great pepperoni:
http://www.smokingmeatforums.com/t/...carver-i-hope-he-gets-to-see-this-post-q-view
TQ amount of salt would be a little much for me... Of course, that depends on the salt you use.... they all weigh different when compared to volume measure.... If you have canning/pickling salt, I would add 3-4 tsp and the cure #1... Mortons Kosher, 5-6 tsp...
Like DirtSailor noted, add some salt, do a fry test and adjust the recipe... Dave
Thanks guys ....I was gonna use some canning/pickling salt...will add 3 tsp and do a test fry...again thanks!!
Just mixed this up and did a test fry...tastes great..I added 1tsp of Cure#1 and 3tsp of pickling salt plus 1 tsp of soy sauce. And my hands are frozen from mixing all that cold beef!!!
smokinhusker
Legendary Pitmaster
Think I did a bad thing...used the wifes cookie shooter to pipe these sticks out. It worked great, these better come out great or I might be in trouble.
themule69
Epic Pitmaster
bluto
Meat Mopper
Looks great! I have about 12lbs of ground elk that I need to do something with, this just may be the ticket!
themule69
Epic Pitmaster
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