Cure ? for the experts

Discussion in 'Sausage' started by justsmoke2, Feb 9, 2009.

  1. justsmoke2

    justsmoke2 Smoking Fanatic

    Doing my first non kit sausage. The recipe calls for Cure #1 which I don't have. But what I do have is tender quick and a modern cure salt from Luhr Jensen. I was going to go with Luhr @ 1/3 tsp per pound. I also know a lot use the tender quick. Looking for some input. The sausage I am making is the Lykens Valley Pennslyvania Ring Bologna.
     
  2. pantherfan83

    pantherfan83 Smoking Fanatic

    For the Tender Quick, just follow the recommended amount per pound on the packaging. Omit the salt that is an ingredient in your sausage's recipe.

    Does the Luhr Jensen ingredients contain Nitrite? If it does and it's packaging has recommendations, I would follow them. If it doesn't, I would use the Tender Quick.
     
  3. justsmoke2

    justsmoke2 Smoking Fanatic

    Thanks for the info Panth. Was going to go with TQ but wanted to double check first. thanks again
     
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Tenderquick is usually 1 1/2 tsp. per pound of meat. Cure #1 (or any of many terms for sodium nitrite cure) is usually at an ounce per 25# meat, or 1 tsp. per 5# meat. I wouldn't necassearly remove all the salt a recipe calls for if using Tenderquick, but I would remove an amount equal to the amount of curing salt used.
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    what he says.....
     
  6. white cloud

    white cloud Master of the Pit OTBS Member

    TQ recommends 1 TBLS. per pound. It contains both nitrates and nitrites, plus sodium ( salt ) and sugar I use it alot and never have a over salty issue.It seems to me to be just right.
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That Is what I use, never had a salt issue either.
     
  8. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I stand corrected Mule. For sausage I use the same, sorry for any confusion. Not thinking I guess.

    Thanks.
     
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for pointing that out Mulepackin,
    I only use instacure in sausage, but if I was to use TQ and not have read this first I would have assumed 1 tbls was correct.
    Dan
     

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