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Converting a recipe from tender quick to #1 cure,

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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 learn. Thanks in advance
 

JckDanls 07

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as far as the salt goes... salt to your taste (practice makes perfect).. record your measurements each batch you do... as for cure #1.. it's 1 LEVEL teaspoon to 5 lbs of meat.... you can do a fry test after it is all mixed up to see if it's salty enough for ya before stuffing.... start with a small amount of salt as you can always add more.. but you can't take it out if there is to much....
 
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Joined Nov 17, 2012
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.
 
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JckDanls 07

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can't say that I've seen it.. but then again I am just a rookie sausage maker myself... lets see what some of the pros have to say....
 

diggingdogfarm

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It's impossible to give you a good answer without seeing the recipe and method.
You're talking semi-dry or dry cured Landjager, correct?
Recipe?
Method?


~Martin
 
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Joined Nov 17, 2012
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 venison, garlic powder, black pepper, salt,cayane, mustard seed then stuffed into 21mm collagin casings. From there is where I play the roll of smoking it over cherry wood for around 3 hours. Around here the hunters refer to it as lanjager and cant get enough of it.
 

diggingdogfarm

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So you don't dry it, correct?
How much TenderQuick are you using?
The recommended one level tablespoon per pound of meat or less?



~Martin
 
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diggingdogfarm

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If you can find out the exact amount he's using I can tell you how much salt and cure to use.




~Martin
 

shoneyboy

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So I Googled Landjaeger and found a company called Wisconsin River Meats that has a video about the sausage..... This sounds like it would be great.....I can't wait to see the recipe and give this a try..........ShoneyBoy
 
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Joined Nov 17, 2012
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
 
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Joined Nov 17, 2012
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 confident on who I was having do the conversion. The only problem is I have not been able to convince him to let me post the recipe for those that would like to try it. Thanks again...
 

timberjet

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That calculator is great man. I have used that quite a few times. thanks for having that on your website. great site by the way.
 

diggingdogfarm

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There's also a tiny bit of sugar in MTQ....not really enough to notice....about a pinch worth in your case.



~Martin
 

grimreeper

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ok i am doing some thing wrong with your calculator. i did the recipe above and i got the cure right but i came out with 60.08 grams salt not 20.96 grams of salt. what am i doing wrong.
 

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