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Curing Help!

post #1 of 2
Thread Starter 
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 tsp 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?
post #2 of 2

You have already posted this else where. Please only post in one place.

Happy smoken.

david

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