So I was reading this recipe for a phillippine sasuage that called for morton tender quick. So I picked some up, and then started to wonder just how much TC to lbs of meat should be used in making sasuage. It doesnt list anything in regards to sasuage.
Does anyone know how much TC per pound of meat should be used for smoked sasuage?
Habs has put together a great post of the diffrent types of cure, when and how to use them on the recipe site http://www.susanminor.org/forums/showthread.php?736-Curing-Salts (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts).
You should use 1/2 a tablespoon MTC per pound of meat and fat.
Okay. because I have read that I should use 1-1/2 per pound, and couldnt figure if that meant (1/2tsp) per pound or 1 + 1/2 tsp per pound. Also because there is so much salt in TC should I not also include salt in the recipe if TC is being used?
Thank you
Wow, great link thank you. It anmaswered all my questions... 1.5 tsp per lb, no salt if converted from a recipe not using TC... Good deal, now it is Polish sasusge time.... Nice!
Good link I hadn't seen this on MTQ before. Thanks.