Cure ? for the experts

justsmoke2

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Original poster

Mar 10, 2008

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Peck, Michigan

• Feb 9, 2009

• #1

Doing my first non kit sausage. The recipe calls for Cure #1 which I don't have. But what I do have is tender quick and a modern cure salt from Luhr Jensen. I was going to go with Luhr @ 1/3 tsp per pound. I also know a lot use the tender quick. Looking for some input. The sausage I am making is the Lykens Valley Pennslyvania Ring Bologna.

 

pantherfan83

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Jul 29, 2008

350

11

Evansville, IN

• Feb 9, 2009

• #2

For the Tender Quick, just follow the recommended amount per pound on the packaging. Omit the salt that is an ingredient in your sausage's recipe.

Does the Luhr Jensen ingredients contain Nitrite? If it does and it's packaging has recommendations, I would follow them. If it doesn't, I would use the Tender Quick.

 

justsmoke2

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Mar 10, 2008

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Peck, Michigan

• Feb 9, 2009

• #3

Thanks for the info Panth. Was going to go with TQ but wanted to double check first. thanks again

 

mulepackin

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Central Montana

• Feb 10, 2009

• #4

Tenderquick is usually 1 1/2 tsp. per pound of meat. Cure #1 (or any of many terms for sodium nitrite cure) is usually at an ounce per 25# meat, or 1 tsp. per 5# meat. I wouldn't necassearly remove all the salt a recipe calls for if using Tenderquick, but I would remove an amount equal to the amount of curing salt used.

 

erain

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cental minnesota

• Feb 10, 2009

• #5

what he says.....

 

white cloud

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Riley Center MI

• Feb 10, 2009

• #6

TQ recommends 1 TBLS. per pound. It contains both nitrates and nitrites, plus sodium ( salt ) and sugar I use it alot and never have a over salty issue.It seems to me to be just right.

 

ronp

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• Feb 10, 2009

• #7

That Is what I use, never had a salt issue either.

 

mulepackin

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• Feb 10, 2009

• #8

Where are you guys getting the 1 Tbls. recommendation? This is what I have from Morton when incorporated into sausage:
http://www.mortonsalt.com/recipes/Re...l.aspx?RID=115
http://www.mortonsalt.com/recipes/Re...il.aspx?RID=45
http://www.mortonsalt.com/recipes/Re...il.aspx?RID=46

When rubbed on whole pieces, then 1 Tbls.:
http://www.mortonsalt.com/recipes/Re...l.aspx?RID=117
http://www.mortonsalt.com/recipes/Re...il.aspx?RID=43

 

ronp

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• Feb 10, 2009

• #9

I stand corrected Mule. For sausage I use the same, sorry for any confusion. Not thinking I guess.

Thanks.

 

DanMcG

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Feb 3, 2009

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• Feb 10, 2009

• #10

Thanks for pointing that out Mulepackin,
I only use instacure in sausage, but if I was to use TQ and not have read this first I would have assumed 1 tbls was correct.
Dan