SAUSAGE ?

[buckbros]

Does anyone have a recipe for rope sausage using Tender Quick? I want to make a sausage that I can cold smoke . I have Pop's recipe and thought about adding a cure to that but thought I may try the Tender Quick.

 

[gmc2003]

Not sure if this is what your looking for, but it may help out in some way.

Summer sausage time.

Morning folks! A week ago I got the urge to do some SS. Heck, it's been well over a year since I made any! So, I ordered some casings since all I had were small ones for brats. The recipe I use is pretty simple. 3 TBS Morton tender quick 3 pounds of ground chuck. 1 tsp each of black pepper...

www.smokingmeatforums.com

Sorry I'm not a sausage maker

 

[buckbros]

That may work. He was using beef and I’ll be using pork. I’m going to use probably a 4 lb butt. I want to cold smoke and am concerned about the 40 to 140 rule. I’ve made sausage using Pop’s recipe but never used cure. Being how I want to cold smoke I will need cure added to the recipe. Just wondering if I could use Tender Quick instead of the salt & cure.

 

[chopsaw]

You can use tender quick if you have that . 1 1/2 tsp per pound of ground meat is the correct amount .

 

[chopsaw]

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 .

 

[buckbros]

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 .

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.

 

[chopsaw]

Using this recipe am I safe with the 40 to 140 rule to cold smoke after I stuff in the casings.

If you're adding TQ , yes .
Do a fry test on a batch so you know if you need to adjust something .

 

[buckbros]

Yes! I am planning on using Tender Quick for the salt & cure instead of a cure in my original recipe which only used kosher salt and no cure. I was concerned about cold smoking my original recipe that had no cure.

 

[buckbros]

1 1/2 tsp per pound of ground meat is the correct amount .

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?

 

[Fueling Around]

Here is the label from TQ

I'm looking in my notes to list the salt to sugar ratio.

But based on your notes, it would be less salt using TQ alone than your original recipe using kosher salt