I have found a few recipes for summer sausage . From what I read, Morton's is 1.5tsp per pound of meat. All the recipes I'm finding are saying a tablespoon per pound. I know it's not good to use too much so what do you guys suggest? Thanks
What ever is your preference but be wary of amounts of cure #1 in on line recipes also. Many are way over the top also. Be sure to follow instructions that come with the cure or check with this site.
ahhhhh i see. thanks for the responses guys! However after doing more research, i cant buy any curing salt at all around here so i gotta order online. That being said, i may go with Cure #1. Sound ok? I see the "dosage" is smaller and treats much more meat.
When making sausage, does pork normally require more cure than beef? I see in the Morton guide that sausage with pork added ( Savory Summer Sausage) takes 8 TBS of TQ for 10 pounds of meat, 2 3/8 tsp. (6 LBS. pork + 4 LBS. beef), the same amounts for the Country-Style Bologna recipe. The Herb Sausage recipe uses 5 TBS of TQ per 10 LBS, 1.5 tsp. per LB of beef only.
Use the amount recommended by Morton. They have a pretty specific recommendation for amounts for various types of meat right on the bag.
It's best to go directly to the source.
Not that I am aware of and it is odd looking at the recipes.....Adding more of the recommended amount of TQ to ground pork will make the sausage too salty. There is very little room for additional salts with the 1.5 tsp of TQ.When making sausage, does pork normally require more cure than beef? I see in the Morton guide that sausage with pork added ( Savory Summer Sausage) takes 8 TBS of TQ for 10 pounds of meat, 2 3/8 tsp. (6 LBS. pork + 4 LBS. beef), the same amounts for the Country-Style Bologna recipe. The Herb Sausage recipe uses 5 TBS of TQ per 10 LBS, 1.5 tsp. per LB of beef only.
Use the amount recommended by Morton. They have a pretty specific recommendation for amounts for various types of meat right on the bag.
It's best to go directly to the source.
T
Thank you for your response.
Not that I am aware of and it is odd looking at the recipes.....Adding more of the recommended amount of TQ to ground pork will make the sausage too salty. There is very little room for additional salts with the 1.5 tsp of TQ.
I don’t understand what you are saying. If I go by the recipe, how would I be adding more than recommended?
Mortons recommends 1.5 tsp TQ per lb of ground meat. I was not referring to the recipe amount.
It also says
The recipes in this section were developed by meat curing experts at Morton and made easy for everyone to enjoy. As you begin please keep in mind that home meat curing is not an exact science....
It also says to use only the specified amount of meat curing salt in the recipe, therefore the question. Is it normal to add more curing salts to pork than beef? No As being relatively new to making sausage, I would like to start with a cure manufacturers recommended recipe. I am just curious as to the differences. I use the same amounts in beef and pork and there is no difference......
With the level of TQ in the recipe's specified amount IMO you are at the maximum level of saltiness and the sausage will be on the edge of being too salty
I have not tried any of those recipes so I cannot verify that they wont work but I do have a lot of experience using TQ and its a bit much listed in the recipe.
T
That would be great boykjo, please give me a heads up when you do. Perhaps it's just a difference in recipes, one's tasting saltier than the other rather than entering into the complexities of cures, that I don't need. I'm a KISS kind of guy and would like to give sausage making a shot.
Next round of sausages I do I will attempt those recipe's and post up my results. I am curious why the higher amount of cure are in the recipe's and test the saltiness of the sausages....
Originally Posted by Mr T 59874
would like to give sausage making a shot.
Thanks,
T