I use TQ for curing because I can get a unlimited supply local. I don't like to use any more than needed. I've been looking at some recipes for sausage & bologna. I even have the Morton meat curing guide & I'm still not quite sure so I thought I could get some guidance here. The Morton site doesn't even have it broke down for different uses.
The Morton books says for sausage & bologna to use 8 TBS. / 10# which = 2.4 tsp./ #
For salami & pepperoni they want 1.5 tsp./ #
The bags says 1 TBS./ #
I just want to use the least amount & still be safe.
THANKS to all that reply
The Morton books says for sausage & bologna to use 8 TBS. / 10# which = 2.4 tsp./ #
For salami & pepperoni they want 1.5 tsp./ #
The bags says 1 TBS./ #
I just want to use the least amount & still be safe.
THANKS to all that reply