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post #1 of 3
Thread Starter 

i was going to do this recipe for some moose summer sausage but when i started putting the ingredients to gether it looked like alot of salt. actually TOO much salt. i am quite green at sausage making and this was my 1st summer sausage. i decided to go with Ryteks venison recipe.

have a look at this and please give me some feed back. it looks very tasty but i am worried about ruining it with too much salt !!!


5 lb Ground Venison
1 lb Ground Beef or pork trimmins
2 cup Water
3 Tbsp Morton tender Quick (this is the cure and is VERY important)
2 1/2 Tbsp Non Iodized Salt
4 Tbsp Soy Flour ( non fat dry milk will work)
3 Tbsp Course Black Pepper

1 Tbsp Crushed red pepper
1/2 Tbsp Mustard Seed

1/2 Tbsp Musard powder
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1/2 cup Jalapeño Pepper's Chopped ( fresh is best)
1 1/4 cup High Temp Cheddar Cheese
2 to 3 2 1/2" X 20" Fibrous Casings
Liquid smoke ( optional)


thanks for any feed back



post #2 of 3
Goliath, morning....... Since you are grinding the meats and making sausage, the recipe that Morton's puts out has the proper amount of TQ to add per pound of meat.... no additional salt should be added if this is your first go-round.... When used according to the recipe, the salt content is around 1.5% if memory serves me.... that is usually OK.... If the salt is too much for you, I suggest you use Cure #1 in the future as the salt is adjustable.... using TQ, you must use the amount specified to get the correct amount of nitrite in the meat.....

3 Tbs. appears to be the correct amount of TQ to add to your mix..... I would skip the 2 1/2 Tbs non iodized salt.... this looks a recipe someone converted from using cure #1 to TQ....
post #3 of 3
Thread Starter 

Thanks Dave
when i started measuring the salt and TQ out it just didnt look right to me so i just dumped it and did the Rytek recipe i had.

i will go and take that extra salt off the recipe and try it next time


thanks for the input

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