OFG Summer Sausage, Step by Step and Video

[bill ace 350]

No, what they are saying is when you use TQ, you don't add "ANY" salt, because TQ is mostly salt.
If you add 4 TBS of TQ, you are virtually adding 4 TBS of salt, plus the very small amount of cure like you would use if you were using cure #1.

Bear

just use the amounts recommended by Morton's and you'll be good to go.

 

[vt dukhntr]

Disco,
Loved this recipe. I was out of onion powder and used garlic, and I was heavier on the pepper and used whole peppercorns tossed in the food processor. Otherwise followed everything else. First batch I’ve done that wasn’t pre-mixed spice packets. Mixed up 5.5 lbs for first run. Sorry no pics though. My daughters first response was yum.

 

[Bearcarver]

just use the amounts recommended by Morton's and you'll be good to go.

Sometimes people have trouble finding what Morton's has to say.
However it's not rocket science---It's just:
1 TBS (1/2 ounce) of TQ per pound of Whole Meat.
And 1/2 TBS (1/4 ounce) of TQ per pound of Ground Meat.

Bear

 

[disco]

Disco,
Loved this recipe. I was out of onion powder and used garlic, and I was heavier on the pepper and used whole peppercorns tossed in the food processor. Otherwise followed everything else. First batch I’ve done that wasn’t pre-mixed spice packets. Mixed up 5.5 lbs for first run. Sorry no pics though. My daughters first response was yum.

Thanks so much! I do like it for its simplicity.