Venison "Smokies" need help with cures

Discussion in 'Sausage' started by jdr1963, Nov 11, 2010.

  1. jdr1963

    jdr1963 Newbie

    Hello all,

         Well the content got lost I'll try again. I'll try to type faster this time. try 2

     I have been making venison sauasges and quick cured sausages (smokies) for several years

    now. I have been using "The Venison Sausage Cook book"  by Harold Webster as my reference source.

     The recipes I'm using in the book use Tender Quick as the cure. They vary from a little less than 1 teaspoon per pound to almost

    2 teaspoons per pound in some cases. I have found some internet recipes that call for as little as 1.5 teaspoon(TQ) per 5#s.

    (yes I am comparing TQ to TQ not insta cure #1 or #2)

    My question: Are there other ingredients used in quick cured sausages that influence the amount of cure to use? Salt, Sugar, powdered milk,maple sryup, Pork vs venison ratio, etc. 

    For the last year using this site I have learned it is always cure vs weight. But there are recipes that seem to break that rule.

    I'm trying to start experimenting with my own recipes and I would like a guide to start with on the cure.

    My process,  Grind the meat (25% pork), mix in the TQ cure and spices, stuff into 19mm casing, rest in refrig overnight, smoke to 155-160 temp the next day.

         Last nights regular smokies taste great. (see picture in my profile) But the maple smokies are a little sticky and taste a little too candyish for me. But my son loves them.

                     Thank you for the help in this matter. 

                                        Jdr1963 
     
    Last edited: Nov 11, 2010
  2. smokingnd

    smokingnd Smoke Blower

    I am not a TQ guy, I use instacure for all my curing needs, but I'm sure someone will be along to answer your question.
     
  3. mattm6510

    mattm6510 Newbie

    Use 1/2 tablespoon (1 1/2 level teaspoons) per pound of ground meat and fat. If replacing Morton Tender Quick for cure #1 in a recipe, do not add the salt that the recipe calls for.
     

    Amount of Meat/FatAmount of Cure
    Vol.Wt.
    1 lb.1.5 tsp.23 oz.
    5 lbs.7.5 tsp1.15 oz.
    10 lbs.1/4 C + 1 Tbsp2.30 oz.
    15 lbs.1/4C + 3.5 Tbsp3.45 oz.
    25 lbs.3/4 C + 1.5 tsp5.55 oz.


    tsp= teaspoon; Tbsp= Tablespoon;
    C= cup; oz.= ounce
     
  4. jdr1963

    jdr1963 Newbie

    guys,

      thank you. I reposted this in the "wild game" area a couple days ago and received many excellent replies. Thank you for the addtional help.

                           Jdr1963
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    TQ is easy to figure:

    Use 1 TBS (1/2 ounce) of TQ for every pound of whole meat.

    Use 1 1/2 tsp----or---- (1/2 TBS)---or--- (1/4 ounce) of TQ for every pound of ground meat.

    That's it in a nutshell. Any variation is people making up their own shi  stuff.

    Bear
     

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