I'm planning on making some of the Greg's spicy sticks without casings this weekend. But I can't find any cure #1 or pink salt locally, nor can I have an order here by Saturday. My question is can I substitute the tender quick for the pink salt? I read somewhere that I would need to reduce the salt and sugar if I did do that, but by how much?
Any help would be appreciated, this is my first attempt at snack sticks or jerky on my Bradley.
The amount of MTQ will depend on how many pounds of meat your making. And yes you will have to cut back the salt.
I'm planning on making 5 pounds.
Quote from: sblakely on October 19, 2011, 06:16:48 PM
I'm planning on making 5 pounds.
7.5 level tsp and reduce your salt. Taste after mixing as you can always add salt.
Thanks a lot, I'll post some pictures when I get them done!
For future calculations, you use 1/2 Tablespoon per pound (1.5 teaspoons). TQ is about 70% salt, and about 29% sugar. So that may help you calculate the needed amount of salt. The salt grain size in TQ is finer, but for such a small amount you can consider it equal to pickling salt. I use less salt in my sausage then most recipes call for; so when I use TQ in sausage I eliminate all the salt that is in the recipe.