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I am still learning how to dry cure meats in a safer manner than what my father in law taught me. He would use salt only being from a small farming village in Italy this is how he learned to do it. Last year I used Tender Quick in a dry cured sausage and now realize that may not have been a good idea given the amount of time the sausage hangs while drying. If I understand it correctly, it is better to use cure #2 for dry cured sausages and such. My problem is that the Salami we made came out perfect in every way as far as we are concerned and I would like to repeat that but now that I need to switch to cure #2 I don't know how much sugar to add to compensate for the sugar Tender Quick provided. In a five pound batch I used 5 Tablespoons of TQ how can I determine how mauch salt and sugar to use to be equal to the 5 tablespoons of TQ?