morton's tender quick

Discussion in 'Sausage' started by skhunter, Nov 7, 2007.

  1. 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?
  2. richtee

    richtee Smoking Guru OTBS Member

    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:
  3. scotty

    scotty Smoking Fanatic

    only use products containing nitrates or nitrates as per the instructions on the package.
    These special cures are never just interchangable with salt.
  4. moltenone

    moltenone Smoking Fanatic

    what kind of sausage are you making?

  5. I am making pepperoni. I want to smoke and cook it. I make about 15 lbs at a time and I want to have enough cure in it and achieve a nice red color.
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    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.
  7. scotty

    scotty Smoking Fanatic

  8. deejaydebi

    deejaydebi Smoking Guru

    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!

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