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I am looking at the famous Mortons salami recipe on their website. I would rather use pink curing salt than tender quick. Anyone know the equivalencies? It call for 1.5 tsp of MTQ for 1 lb of meat.
I am looking at the famous Mortons salami recipe on their website. I would rather use pink curing salt than tender quick. Anyone know the equivalencies? It call for 1.5 tsp of MTQ for 1 lb of meat.
I am looking at the famous Mortons salami recipe on their website. I would rather use pink curing salt than tender quick. Anyone know the equivalencies? It call for 1.5 tsp of MTQ for 1 lb of meat.
If you want to use Cure #1 instead of TQ, you'll add .25% of the total meat/fat weight in Cure #1. When it comes to salt, you're going to get a difference in preference of the final product. The range usually being 2.5-3.0 % of the total weight. I'm usually adding 2.75% to my stuff and I've been happy with it so far.
I realize I might be alittle late on this one. Did it already get made?