Question about salt.

[kawboy]

I made some polish sausage the other day. It seems a touch salty. I substituted tender quick for cure, and I ran out of kosher salt so used mostly sea salt. Could one or both of these cause the saltyness, or maybe just the recipe? It is still pretty good. Had some tonight with some homemade kraut that was given to me.

 

[daveomak]

You used TQ in place of cure#1 ??? ... How much of what did you use ???

 

[WaterRat]

If you used fine grain sea salt that could be part of it as it would pack tighter than kosher salt. Can't comment on the TQ vs cure #1. Or... not a great recipe to begin with? Polish shouldn't be noticeably salty IMO.

 

[kawboy]

I used what was stated on the TQ package, 1 TBs per pound. It was a five pound batch. I don't have the recipe with me so I can't remember on the salt measurement. I'm mainly wondering if sea salt is just saltier than kosher salt. The recipe did say you could use TQ instead, but use according to package. May just be a salty sausage. The kraut tasted salty also, maybe I'm getting salt sensitive, weirder things have happened.

 

[Bigtank]

As others have stated Tender Quick is mostly salt. If the recipe calls for 7 TBLS of salt and you used 5 of Tender Quick you would only add 2 TBLS of salt. I also think a a tablespoon of fine grain salt will contain more salt than a tablespoon of kosher salt. Hope this helps.

 

[zwiller]

I'm mainly wondering if sea salt is just saltier than kosher salt.

Yes, sea salt is "saltier" than kosher BUT you need to know why. Kosher salt is larger grain than sea salt so when using volume based measurements like teaspoons they give different results. Best to go by weight especially for sausage and then the type of salt does not matter. 2% is the standard. If you simply have to use sea salt which is basically table salt, use 1/2 as much when a recipe calls for kosher.

 

[kawboy]

Yes, sea salt is "saltier" than kosher BUT you need to know why. Kosher salt is larger grain than sea salt so when using volume based measurements like teaspoons they give different results. Best to go by weight especially for sausage and then the type of salt does not matter. 2% is the standard. If you simply have to use sea salt which is basically table salt, use 1/2 as much when a recipe calls for kosher.

Thank you, I figured it would be something like that. I was rushing, and didn't think things through as well as I should have.

 

[kawboy]

In this case its no so much that sea salt is saltier its you used Tender Quick (which is mostly salt) than added additional salt.

Many people get caught in the rush and end up with problems. Curing is a planned activity. You need plot the entire process from beginning to end and then make sure it fits your calendar of events.

You can start curing a bacon today because you have time but you also need to look into the future to make sure that in 2 weeks + you have time to finish it.

My bacon turned out real good, the sausage was smoked right away and mixed according to the package and smoked right away. I will probably try it again using kosher salt next time, maybe a little less. Not sure what was in the kraut, as it was made by a friend.

 

[kawboy]

Here's a recipe I used for Kielbasa.

• 4 pounds pork
• 1 pound pork fat (fatback or shoulder fat)
• 36 grams kosher salt, about 2 tablespoons
• 5 grams Instacure No. 1, about 1 teaspoon
• 5 grams ground black pepper, about 2 teaspoons
• 3 grams dried marjoram, about 2 teaspoons
• 10 grams sugar, about 2 teaspoons
• 6 garlic cloves, minced
• 1/2 cup ice water
• Hog casings

It calls for 5g cure #1 and 2 tablespoons of salt for 4 pounds of meat. If I substitute Tender Quick for cure #1 I need to use 4 tablespoons of TQ per the directions or nearly twice as much salt as actually called for.

If I use 4 tbls TQ (as the cure) and then also add 2 tbsp of kosher salt as called for in the recipe I now have 3X the salt content.

You are simply adding too much salt. The bad news is using TQ you don't have the option to cut back the salt because it also cuts back the amount of cure.

When using cure #1 and salt i have the option to vary the salt content to the product.

That's pretty close to the recipe I used, except mine called for milk powder, which I forgot to add. Everything else seems good, just need to use less of the correct salt next time. Doesn't seem like the milk powder was needed as it's holding together well. I used straight butt trimmings for the pork, so that may help the moisture.

 

[pops6927]

There is no 'conversion' of Cure #1 to TenderQuick, they are two entirely different mixtures and can cause problems.

Morton Tender Quick mix contains salt, the main preserving agent;sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton Tender Quick is NOT a meattenderizer.


DQ Curing Salt - 1 lb. (aka DC Curing Salt)
$3.50
All pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue - that is done by the curing process. 6.25% Sodium Nitrite, 93.75% plain, non-iodized salt.

 

[kawboy]

Looked at the recipe. It called for 1 teaspoon cure (Instacure #1 or praque powder#1) or follow directions on Tender Quick package. That was quite a bit more. Live and learn, it still made pretty good Polish.

 

[chopsaw]

Looked at the recipe. It called for 1 teaspoon cure (Instacure #1 or praque powder#1) or follow directions on Tender Quick package. That was quite a bit more. Live and learn, it still made pretty good Polish.

The amount on the package of Tender Quick of 1 Tbls per pound is for whole muscle meat .

The amount for ground meat curing is 1 1/2 teaspoon per lb .

 

[kawboy]

The amount on the package of Tender Quick of 1 Tbls per pound is for whole muscle meat .

The amount for ground meat curing is 1 1/2 teaspoon per lb .

Dang, that would do it then! I was at double that. I must have read it wrong. Never rush and cook! Thank you.

 

[chopsaw]

Dang, that would do it then! I was at double that. I must have read it wrong. Never rush and cook! Thank you.

Also , don't trust formulas from the internet , unless it's from Mortons web site . Because this is a common mistake people make .
Good luck .

 

[zwiller]

TQ does not click for me at all. Only reason I haven't thrown it out is so I can try a fake smoke ring.

 

[zwiller]

Touche'. Dried beef is a long process I see the longer action of nitrate in TQ benefit.

 

[chopsaw]

TQ does not click for me at all.

Certainly not trying to sell you on TQ . Just wondering if you have tried curing with it ? . I use cure 1 in sausage , but use TQ for cured pork loins and dried beef . Have to agree with Holly , just like the results better .

 

[daveomak]

Long cure verses short cure is a bit misleading. Its not the "curing" process that determines if cure # 1 or #2 is used its what happens after the "curing" phase that determines what cure you use.
I'm not sure why the makers of TQ added both nitrate and nitrite to their recipe as you do not use in instances where nitrate/cure #2 is called for.

TQ was invented and distributed YEARS ago, before refrigeration was widely distributed, and it's primary use was on the farm and for hunters to safely cure their meat without the luxury of refrigeration... Butcher in the fall and hang in a barn or cellar...