Converting a recipe from tender quick to #1 cure,

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Nov 17, 2012
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
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....
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.
Last edited:
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....
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.
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
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
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...
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts