sasuage started

Discussion in 'Sausage' started by heathdyer, Apr 14, 2014.

  1. heathdyer

    heathdyer Newbie

       I've started my sasuage.

    grounded up 5 lbs of pork

    2 Tsp tender quick

    about 1 1/2 cups light brown suaga

    1 Tsp pepper

    I have it setting in the frig for 2-3 days

      Then I've going to stuff it and cold smoke it with sassafras wood.  about 24 hours.

    If anyone has any advice let me know
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Heath!!

    Since you are planning on cold smoking it for some time, the proper amount of Tender Quick for 5 pounds of ground meat would be 2 1/2 TBS (Tablespoons), not 2 tsp (teaspoons).

  3. chef willie

    chef willie Master of the Pit OTBS Member

    I'm with Bear real careful. You got raw pork in the fridge for 2-3 days, then a 24 hour cold smoke with very little cure...then what?
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Where did you get this recipe and have you used it before. looks like its missing something like sage for a breakfast sausage. Its a little low on pepper too. Add 1/2 tsp black pepper per lb of meat...... Like bear said you need to increase the TQ. It only takes 4 hrs for the cure to work so days in the fridge is not needed.....
  5. I think he might mean that he added 2 Tablespoons of TQ since he capitalized the T - still a little short but 3 times as much as 2 teaspoons. Same with the pepper - if he added a Tablespoon of pepper he has enough. I could easily be wrong but usually when I've seen Tsp   it has stood for Tablespoon while tsp has stood for teaspoon...
    dwsmith43 likes this.
  6. heathdyer

    heathdyer Newbie

    yes I used 2 T of TQ   will add the pepper thank you guys for the input.  not I haven't made this before.  My uncal use to and I was told what he put just not how much of on the amounts I'm guessing.  the 2 T of TQ was on the side of the bad that's where I got that one
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    2 TBS is much closer, but 2 1/2 TBS would be what it should have been.

    With Tender Quick, it should be:

    1 TBS per pound of whole Meat.

    1/2 TBS per pound of ground Meat.


Share This Page