Hey all. I think I have made a huge mistake! I am making venison summer sausage and the recipe called for 5 tbls of pickling salt and 2 tbls of cure #1. I couldn't find cure #1 so I substituted it with tender quick. It was about a 10 pound batch. Everything I've read says 1/2 tbls per pound of ground meat. So I only have enough tender quick for 4 pounds of meat. Will the 5 tbls of pickling salt take care of the rest or is my batch ruined?
Curing Help!
- Thread starter kmart
- Start date
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bear55
Master of the Pit
If you do not get a response, may I suggest you contact either Bearcarver or Pops about your question. I would trust 100% what either of those gentlemen say. Good luck, sorry I don't know enough about your question to answer.
timberjet
Master of the Pit
You might have to do some refiguring. TQ is totally different from cure#1 for ten pounds you would use 2 tsp of cure. You actually lucked out in not using way too much and possibly toxic amounts of cure #1. Now you just need to find out how much TQ for that batch with the other salt you have in there. I hope this helps. You might actually be able to figure it out by looking at the TQ package. good luck. You may be able to salvage it. Don't do anything else until you hear for sure. Pops, Bearcarver, Dave Omak, and many others can help you more specifically.
themule69
Epic Pitmaster
Pickling salt is not a cure. TQ cure 1 and cure 2 are different and are not to be substituted just because you don't have what you need. You are for sure going to have very salt sausage as per is it going to be safe I didn't run the numbers. Since I am not the manufacture I stay away from that. It is very important that you fallow instructions when it comes to cure.
Happy smoken.
David
Happy smoken.
David
timberjet
Master of the Pit
I would post a link to this in sausage or just try and PM one of those guys. Also diggingdogfarms is a sausage guru.
Morton's TQ for sausage, you add 1 1/2 tsp. per pound or 1/2 Tbs. per pound.... and do not add additional salt.... 5 Tbs. would be enough TQ for 10#'s of sausage meat..... Put everything in the refer for 2 days and order cure#1..... If you add the TQ, there will be 2X's the salt and it will not be edible......
timberjet
Master of the Pit
The amount of TQ it would take to have the amount of cure for that amount of meat plus the pickling salt will render it too salty. Wait for cure 1. Call the meat counter at a few of your local stores or better a butcher and get bailed out.
If you added the 5 Tbs. of pickling salt to the meat.... refer it and wait for the cure #1 to arrive.... with 2 tsp. of TQ added to the meat, you can add 1 3/4 tsp. of cure #1 when it arrives and the cure amount will be "close enough" to be safe... and just a little salty...
Ok I might have to do that. I'm worried about doing that because I have some cheese in there and it's not high temp cheese so I was wanting to go low. If I add 1 3/4 tsp of cure #1 as you mentioned could I go low with my temps instead of getting up to temp in 4 hrs? What if I added say 3 more pounds to the mixture would it still be too salty?
If you use TQ, do not add any additional salt..... you won't be able to eat it..... You have already added 5 Tbs. of salt... cook it and eat it.....
Next batch.... mise en place........ Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.[1] The practice is also effective in home kitchens.[2]
Next batch.... mise en place........ Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.[1] The practice is also effective in home kitchens.[2]
timberjet
Master of the Pit
Also if that's the case that I just need to cook it at a higher temp, do I even need to refrig it overnight or can I just go straight to cooking? I don't see why I need to let it sit since I didn't pit enough in to let the curing process rake place
yes... Dave has ya covered here.. Go ahead and cook the sausage 40 to 140 in 4 hrs.... we'll call it sausage surprise.....
timberjet
Master of the Pit
http://www.meatsandsausages.com/sausage-making/curing this is really good information and an excellent site all around. One of the best. Pink salt can be cure 1 or cure 2. the pink is a color additive to help distinguish it from salt, sugar etc... in your cupboard. It is poison and they added color for safety. cure 1 is also known as prauge powder. Here is some information on curing salts. http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
Last edited:
themule69
Epic Pitmaster
Why not cut it out of the casings and add the cure 1 as Dave said when it comes in? You are not chasing a ghost. Take the time to fix it.
Happy smoken.
David
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