mortons tender quick

olliedog · Newbie Joined: 14 Jul 2007 Posts: 46

can you give me an amount of tender quick per pound of meat for sausage making?
i seem to remember seeing 1 1/2 teaspoons per pound! does that sound right?
and does the tender quick eliminate any other salt that is in the recipes?

Harry Nutczak · Posted: Mar 17 2008 Post subject:

I use 1 TBS per pound of raw meat when I make pepperoni, I also use that same ratio for curing whole muscle meat.

The pepperoni recipe I loosely followed had no other salt in it besides the T-Q.
I always do a "fry Test" before committing to a recipe just to make sure the seasonings are good and do not need adjustment. if you feel it needs salt, then I guess it could be added, but a TBS per pound is heavy enough for many things IMO.
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