I can't seem to locate an exact answer, so I thought I would ask the pros here. I made a 5 pound batch of garlic sausage with the TQ, it called for 1/4 cup,which I believe is equal to 3 tablespoons. I've done some searching and have had various answers from 1 1/2 teaspoons per pound to 1 tablespoon per pound...... Now if I haven't enuff tenderquick in my recipe,at what temperature should I cook this mixture at to be safe, or am I better off to start over again and just toss this stuff out? I will be doing it in the oven as my smoker is not here yet The recipe says to mix all in ingredients and the refrigerate for 3 days,mixing the meat for 10 minutes every 24 hours,then on the 4th day, roll into logs and then place in the oven at 150 for 8 hours. Is Prague #1 better than the TQ stuff when making sausages in terms of less saltiness and better for your health?