I found this Summer Sausage recipe ( I don't remember were I found it, so if it is your I apologize for "Borrowing it") I want to use #1 instead of Morton TQ. What I wanted to do is use 1 teaspoon of Cure #1 instead of Morton TQ.....and I'm going to use 80% beef and 20% pork.....What are your thoughts about changing the recipe ? Here it is.......any thoughts would be appreciated.....ShoneyBoy Smoked Summer Sausage This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork trimmings, ground coarsely. Here's the recipe. 5 pounds deer burger 3 tablespoons Morton Tender Quick 2-1/2 teaspoons mustard seed 1-1/2 teaspoons garlic powder 1 tsp. celery salt Mix all ingredients well and cover. Refrigerate the sausage for three days, mixing well once each day. Form into 2-1/2 inch diameter rolls, and refrigerate the rolls for 2-4 hours. Hickory Smoking Sausage Smoke the summer sausages with hickory smoke, at 140F for two hours. Raise the smoker temperature to 160F and smoke for another two hours. Raise the temperature again, up to 175F, and smoke until the internal temperature of the sausage reaches 155F. If your smoker can't smoke that low, smoke as close to 175F as you can until the sausage hits 155F.