morton's tender quick

[skhunter]

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?

 

[richtee]

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:
http://www.mortonsalt.com/products/m...uringmeth.html

 

[scotty]

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

 

[moltenone]

what kind of sausage are you making?


Mark

 

[skhunter]

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.

 

[cowgirl]

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.

 

[scotty]

http://www.deejayssmokepit.net/Sausa...sPepperoni.pdf

Here is another recipe for peperoni

 

[deejaydebi]

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!