- Jun 14, 2015
- 5
- 10
Hey, first time I'm making some sausage in the edible casing. I had to adjust the recipe because I realized I didn't have any cure #1 on hand and no store had it around me. I did, however, have some tenderquick on hand. I did some reading on the site and knew I needed to make some adjustments as I did this, so I removed the salt as I saw on the chart at http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making .
Here is the recipe I was looking to use:
10lb Pork shoulder
5 tbs Tenderquick
2 tbs sugar
2 tbs garlic powder
2 tbs black pepper
2 tbs majoram leaves
1 tbs onion powder
1 1/2 tbs mustard powder
1/2 tbs allspice
Pork casing
Are there any other adjustments you guys would suggest? I used the chart and was wanting to make sure I didn't get anything messed up. As long as it looks good, I'll try and get some pictures up if I don't fail horribly! :D
Here is the recipe I was looking to use:
10lb Pork shoulder
5 tbs Tenderquick
2 tbs sugar
2 tbs garlic powder
2 tbs black pepper
2 tbs majoram leaves
1 tbs onion powder
1 1/2 tbs mustard powder
1/2 tbs allspice
Pork casing
Are there any other adjustments you guys would suggest? I used the chart and was wanting to make sure I didn't get anything messed up. As long as it looks good, I'll try and get some pictures up if I don't fail horribly! :D
