Recent content by badsmkinhabbit

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  1. badsmkinhabbit

    Whole Muscle (Venison) Jerky recipe

    If it were me I would cut back on the soy if using Tender-quick. It is hard to control the salt content when using T-Q. I would start at 1/2 cup of soy and use the recommended amount of T-Q.
  2. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    Thanks so much Digging Dog, Yes i use a postage scale. It will be a while before I can do a test batch but I will post the results with Q-veiw. He is a little nerved up about the change and said that we would have to do a test batch using my meat. LOL, I told him no problem that I was very...
  3. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    Ok, back with the amount of TQ that he uses, and sorry for being a day late. He uses 6 1/4 tsp per 7 1/2 lb's of meat. No extra salt is added just what is in the TQ. Thanks in advance
  4. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    Will do and thanks.
  5. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    More than likely he is following what the label says.
  6. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    I am very pleased that you jumped in on this one. I would not beable to give you the exact amonts till tomorrow when I talk with him again. As far as semi-dry or dry we smoke it. To be honest I am not sure if it is technically lanjager. He uses 2.5 pounds of pork butt to every 5 pounds of...
  7. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    Agreed, Just seems like there would be some kind of break down chart with that kind of info. For example, 1 tbl spoon of TQ has x amount of nitrate, x amount of nitrite, x amount of salt, and x amount of sugar.
  8. badsmkinhabbit

    Converting a recipe from tender quick to #1 cure,

    A friend has a great landjager recipe that we would like to switch over to using #1 cure. The big question would be, how much more salt would we need to add to replace the salt content of T-Q ? Its almost one of those things where " if its not broke dont fix it". Then again isnt that how we...
  9. badsmkinhabbit

    Venison Sausage time in Michigan

    Good Sunday morning to all, 40 lbs of sausage hitting the stuffer. We ground seasoned, cured and mixed it for two days now. 34 degrees with freezing rain here in northern mi. Pics to follow.
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  12. badsmkinhabbit

    Simple Jerky recipe (AMAZING)

    Back with pics as promised. This batch I upped the spice as in heat. Did two tbl spoons of cayenne but still was a little on the mild side. I guess I need to find a hotter dry spice for my liking. Also used the hickory this time and was very pleased  well trimmed which is a must for venison...
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