I live in the heartland of Mennonite farmer's sausage. My dad and I made thousands of pounds of it over the years I lived at home. It was a way of making money off of hogs that were not ready for market when the barn was supposed to be filling with a new batch.
Hello. I am in a similar situation as you. Far from the nest with no farmer sausage. I had Pioneer or Winkler farmer sausage when I was back home. How has your sausage making venture gone. Have you perfected it? Any tips/tricks advice? Thanks
Dorian
There's enough sugar in there to satisfy me when I am making farmer's sausage. My dad used to add brown sugar to the mix and when I make farmer's sausage with with base ingredients I also add brown sugar. It can get too sweet for my liking if too much sugar is in the mix.There's just a very TINY amount of sugar in Morton's Tender Quick....I'm surprised that folks are able to pick it up.
I don't have the recipe in front of me right now. It's at my dad's about 2 hours away. If I am correct, I am using it to the level recommended on the packaging but I'm not too certain about that. A quick Google search seems to indicate that of the Tender Quick mix itself, sugar is right around 20% with salt, cure and anti-caking agents making up the rest. While that isn't a lot I would disagree that it is tiny. It's enough to taste. My dad used to use just enough Tender Quick to give the sausage the cured look and topped it up with salt and sugar. I talked him out of that as it isn't guaranteeing the protection of nitrates for the smoking process, which in most practices is warm enough to take the temperature into the botulism danger zone.How much Morton Tender Quick are you using per...???
Sources? I've tried searching and I've found references of 19% and 20% along with one reference of 2%. The 2% reference was you on another thread on this site. I was also born at night (not last night) and I am having a hard time taking what you are saying seriously without some sources. Prove it and I will believe you but as of now I suspect you are blowing smoke.No, it's not 20% sugar...I was born at night but it wasn't last night..I can assure you it's a small amount.
Sources? I've tried searching and I've found references of 19% and 20% along with one reference of 2%. The 2% reference was you on another thread on this site. I was also born at night (not last night) and I am having a hard time taking what you are saying seriously without some sources. Prove it and I will believe you but as of now I suspect you are blowing smoke.No, it's not 20% sugar...I was born at night but it wasn't last night..I can assure you it's a small amount. :wink:
"Originally Posted by DiggingDogFarm
Here's my recipe for a cure that's used at the same rate as Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] for recipes NOT requiring nitrate.
17.5 oz salt (I use pickling salt)
5.0 oz sugar
2 oz cure #1
It's super easy to use......
For dry curing....use one tablespoon (1/2 oz.) per pound of meat.
For curing ground meats such as sausage....use 1/2 tablespoon (1/4 oz.) per pound of meat...it provides ALL the cure and the salt for the recipe.....no additional salt is needed.
~Dig"
Here is your recipe for a substitute for TQ. Here you have a total weight of 24.5 oz with sugar weight of 5 oz. 5 oz of sugar makes up 20% of the total weight.