- Dec 29, 2015
- 56
- 13
What is the difference? Do you use one or a combination when smoking vs smoking then cooking up to temperature? In what ratios?
Last edited:
Does the old recipe call for the SS to be hung and dried for an extended period of time? If so, that may be why they call for the addition of the TQ. TQ has sodium NITRATE as well as nitrite in it.
For some reason our 100 year old summer sausage recipe uses the recomended amount of prauge#1 along with some tenderquick + salt. Are we going the wrong direction?