Summer Sausage Conflicting Recipes Using Tender Quick
2021年8月9日 · Here is where it gets weird, I have the Morton's Curing guide which contains some sample recipes that were "designed by meat curing experts at Morton". Recipes for Summer Sausage and Bologna call for 1/2 cup of TQ for 10 pound batches. (This is 24 teaspoons of TQ, not 15 teaspoons of TQ using 1.5 teaspoons per pound of ground meat).
Tender Quick Curing Questions - Smoking Meat Forums
Nov 17, 2009. #1. I'm going to be making/smoking Venison Summer Sausage using Tender Quick. I have a couple of questions because I have read so many conflicting answers. Any assistance would be Greatly Appreciated. 1) How much Tender Quick per pound? I have read 1.5 tsp, 2 tsp, and 1 Tbl per pound.
Getting to know Morton Tender Quick...... - Smoking Meat Forums
2012年2月13日 · FWIW, I was told by a Morton rep many years ago that Tender Quick is approximately 79% salt, 20% sugar, 1/2% sodium nitrite, 1/2% sodium nitrate with a touch of Propylene Glycol. Directions and Rules for using Tender Quick, from the bag and the Morton website with added tips and tidbits...
how much mortons tenderquick per pound of meat?
2009年10月27日 · Sodium nitrite is used to prevent botulism poisoning when smoking and cooking sausage at low temps. That is your prague powder #1, which is the same thing as Insta Cure #1. Both include a very small amount of sodium nitrite bonded to a salt carrier to make it possible and simple to mix (1 tsp per 5# of sausage).
Jalapeno and Cheese Beef Summer Sausage - Smoking Meat Forums
2017年6月18日 · Thought I'd try a summer sausage recipe before deer season, knowing based on the deer that I may need to adjust. Recipe used: 10# Ground Beef 80/20 8.5 T Morton Tender Quick (dissolved in water about 1/4 cup) 2 T White Ground Pepper 2.5 tsp Whole Mustard Seed 2 tsp Majoram 2 ...
Morton tender quick salt | Page 2 - Smoking Meat Forums
May 9, 2024. #40. chopsaw said: Tender quick is a good product . I have a couple bags and use it for certain things . I have never had it be to salty when used correctly . 1 tablespoon per pound for WHOLE muscle meat . 1 1/2 tsp per pound for GROUND meat . Follow the Morton direction when using Tender quick .
Tender Quick or Smoke Flavored Sugar Cure questions
2016年12月28日 · In addition to making common Table Salt the Morton[emoji]174[/emoji] Salt Company also produces a number of cures such as Sugar Cure[emoji]174[/emoji] mix, Smoke Flavored Sugar Cure[emoji]174[/emoji] mix, Tender Quick[emoji]174[/emoji] mix, and Sausage and Meat Loaf[emoji]174[/emoji] seasoning mix.
Morton's tender quick curing salt uses for other than …
2011年3月31日 · Sweet Red Chicken Sausage (meat mix cure); Beef Salami (meat mix cure); Corned Beef Pastrami (spiced brine/cure); Hot Legs (spiced brine/cure for chicken); Wild Wings (spiced brine/cure); ground beef and whole muscle beef jerky (meat mix cure for GB, wet cure for sliced whole muscle), just to mention a few I've done recently.
Morton's Recipe for Pepperoni - Smoking Meat Forums
2011年12月25日 · Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan. Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator.
Summer Sausage Recipe and Questions - Smoking Meat Forums
2013年11月30日 · I'll be doing a 10 lb chub of 80/20 edited: 90/10 here is the modified recipe for #5 Steps 1. Add 5 lbs lean hamburger 2. Add 5 tsp Mortons tender quick 3. Add 2 1/2 tsp garlic salt 4 .Add 2 1/2 tsp ground pepper 5. Add1/2 tsp cayenne pepper 6. Add1 tsp liquid smoke 7. Add1/2 oz or 14g cultured buttermilk 8.