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Converting a recipe from tender quick to #1 cure,

post #1 of 27
Thread Starter 
A friend has a great landjager recipe that we would like to switch over to using #1 cure. The big question would be, how much more salt would we need to add to replace the salt content of T-Q ? Its almost one of those things where " if its not broke dont fix it". Then again isnt that how we learn. Thanks in advance
post #2 of 27
as far as the salt goes... salt to your taste (practice makes perfect).. record your measurements each batch you do... as for cure #1.. it's 1 LEVEL teaspoon to 5 lbs of meat.... you can do a fry test after it is all mixed up to see if it's salty enough for ya before stuffing.... start with a small amount of salt as you can always add more.. but you can't take it out if there is to much....
post #3 of 27
Thread Starter 
Agreed, Just seems like there would be some kind of break down chart with that kind of info. For example, 1 tbl spoon of TQ has x amount of nitrate, x amount of nitrite, x amount of salt, and x amount of sugar.
post #4 of 27
can't say that I've seen it.. but then again I am just a rookie sausage maker myself... lets see what some of the pros have to say....
post #5 of 27
It's impossible to give you a good answer without seeing the recipe and method.
You're talking semi-dry or dry cured Landjager, correct?

post #6 of 27
Thread Starter 
I am very pleased that you jumped in on this one. I would not beable to give you the exact amonts till tomorrow when I talk with him again. As far as semi-dry or dry we smoke it. To be honest I am not sure if it is technically lanjager. He uses 2.5 pounds of pork butt to every 5 pounds of venison, garlic powder, black pepper, salt,cayane, mustard seed then stuffed into 21mm collagin casings. From there is where I play the roll of smoking it over cherry wood for around 3 hours. Around here the hunters refer to it as lanjager and cant get enough of it.
post #7 of 27
So you don't dry it, correct?
How much TenderQuick are you using?
The recommended one level tablespoon per pound of meat or less?

post #8 of 27
Thread Starter 
More than likely he is following what the label says.
post #9 of 27
If you can find out the exact amount he's using I can tell you how much salt and cure to use.

post #10 of 27
Thread Starter 
Will do and thanks.
post #11 of 27
So I Googled Landjaeger and found a company called Wisconsin River Meats that has a video about the sausage..... This sounds like it would be great.....I can't wait to see the recipe and give this a try..........ShoneyBoy
post #12 of 27
Thread Starter 
Ok, back with the amount of TQ that he uses, and sorry for being a day late. He uses 6 1/4 tsp per 7 1/2 lb's of meat. No extra salt is added just what is in the TQ. Thanks in advance
post #13 of 27
Okay, if that's level teaspoons, it's not very salty....less that 1% salt.....roughly .85%.

Do you have an accurate gram scale?

For 7.5 lbs of meat you'll need 8.49 grams of Cure #1 and 20.96 grams of salt to replace the MTQ.

post #14 of 27
Thread Starter 
Thanks so much Digging Dog, Yes i use a postage scale. It will be a while before I can do a test batch but I will post the results with Q-veiw. He is a little nerved up about the change and said that we would have to do a test batch using my meat. LOL, I told him no problem that I was very confident on who I was having do the conversion. The only problem is I have not been able to convince him to let me post the recipe for those that would like to try it. Thanks again...
post #15 of 27

That calculator is great man. I have used that quite a few times. thanks for having that on your website. great site by the way.

post #16 of 27
There's also a tiny bit of sugar in MTQ....not really enough to notice....about a pinch worth in your case.

post #17 of 27
ok i am doing some thing wrong with your calculator. i did the recipe above and i got the cure right but i came out with 60.08 grams salt not 20.96 grams of salt. what am i doing wrong.
post #18 of 27

This is what it should look like....

post #19 of 27
were did you get the .85 grams of salt from
post #20 of 27
Originally Posted by BadSmkinHabbit View Post

6 1/4 tsp per 7 1/2 lb's of meat.

The 6.25 teaspoons of MTQ is approximately 29 grams of salt.

The 7.5 pounds of meat equals approximately 3402 grams.

29/3402=0.00852439741 or approximately 0.85% salt in the sausage.

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