Curing Help!

Discussion in 'Sausage' started by kmart, Jan 2, 2015.

  1. kmart

    kmart Fire Starter

    Hey all. I think I have made a huge mistake! I am making venison summer sausage and the recipe called for 5 tbls of pickling salt and 2 tsp of cure #1. I couldn't find cure #1 so I substituted it with tender quick. It was about a 10 pound batch. Everything I've read says 1/2 tbls per pound of ground meat. So I only have enough tender quick for 4 pounds of meat. Will the 5 tbls of pickling salt take care of the rest or is my batch ruined?
     
    Last edited: Jan 2, 2015
  2. You have already posted this else where. Please only post in one place.

    Happy smoken.

    david
     

Share This Page