No problem Gary.
When I first started on this forum, there were a lot of guys who would chime in anytime a statement about cure comes up that may be suspect. Lately it seems I am the bad guy, acting as the "Cure Police". I don't like the job, but I feel someone has to do it. The only cure I ever use is Tender Quick. I got Morton's Home Curing Guide, because I want it to be exactly right. When I see something that I know or am pretty sure is wrong, I often say something. I don't do it to be nasty. Then when a get a reply like "if you do i dont think you could eat it", it makes it even less fun to try to help others.
Morton Tender Quick:
1/2 ounce (1 TBS) per pound of solid meat.
1/4 ounce (1 1/2 tsp) per pound of ground meat.
So for 8 pounds of ground meat, they normally tell you to use 12 tsp of TQ (4 TBS)----(2 ounces).
So when you say you're using a lot less (5 or 8 tsp), and you've been doing this for 15 years, if I don't say anything, someone else will do that, then cold smoke it for many hours, and get very sick, or worse.
I realize you're also taking it to 165˚, which makes it alright if you do it in the proper length of time, but will others, like newbis?
Don't sweat it---I had to say it,
PS: Any time anyone finds that what I say is wrong, they can show me where it says that, and I'll be happy to correct myself. Meanwhile, sorry if I am a PITA!