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How do I use it in sausage. Can I substitue it for the amount of salt called for in the recipe? Will this give me the right amount of cure and make it that nice red color?
NO! ! ! Read the package! And remember nitrites/ates can kill you. 1 Tspn/Lb. And welcome to SMF. Head over to the Roll Call forum here and introduce yerself. The newbie gift package is AMAZING!
Might I also suggest Morton' Home Meat curing guide: http://www.mortonsalt.com/products/m...uringmeth.html
skhunter, according to the Morton's meat curing guide.....the recipe for pepperoni calls for 1 1/2 teaspoons of the tender quick for each 1 pound of ground meat.
The smoke will turn it red not to worry! Don't alter the recommended amounts unless you are using slightly less than recommend that's some serious $hit!