Substituting Morton Tender quick for cure #1

[sblakely]

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.

[NePaSmoKer]

The amount of MTQ will depend on how many pounds of meat your making. And yes you will have to cut back the salt.

[sblakely]

I'm planning on making 5 pounds.

[NePaSmoKer]

I'm planning on making 5 pounds.

7.5 level tsp and reduce your salt. Taste after mixing as you can always add salt.

[sblakely]

Thanks a lot, I'll post some pictures when I get them done!

[Habanero Smoker]

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.