I think this is what I was looking for. Using this recipe am I safe with the 40 to 140 rule to cold smoke after I stuff in the casings. I will be using an offset smoker & the temperature will not make it up to 140 degrees. I'll probably smoke for about 2 hours.If you're looking for a " country style " pork sausage , you could try this ,
Per pound of grind
1 1/2 tsp Black pepper
1 1/2 tsp sage
1 tsp red pepper flakes ( or to taste / omit )
Then 1 1/2 tsp Morton's tender quick per pound of ground pork takes place of the salt , and adds the cure .
Now that's a base starting point , in general .
If you're adding TQ , yes .Using this recipe am I safe with the 40 to 140 rule to cold smoke after I stuff in the casings.
Currently I use ½ oz. of Kosher Salt per lb. for breakfast sausage that I make. Would using ½ oz. of Tender Quick instead of Kosher Salt be about the same taste wise or be too salty? Tender Quick calls for 1½ teaspoons per lb. which I think equals a little over a ¼ oz. I would be using twice of that. What I’m asking is how does Tender Quick & Kosher Salt compare for saltiness?1 1/2 tsp per pound of ground meat is the correct amount .