Question about sticks

[HUSKERSMOKE]

Ok I have a question about stick and hopefully it's not a stupid one. Since changing from MTQ to cure #1 I have been having some issues with bland taste, but it seems to only be in the ground beef things I have done. With the MTQ my things were coming out pretty salty. Now with cure #1 it's like the saltiness is lacking. I know I have to tinker some. Anyway, I made sticks yesterday no casing using the recipe for spicy snack sticks and I did add in 3/4 cup of buttermilk for some twang. Well they have a little twang and a little smoke flavor but that's about it. My question is could I take my sticks that are cut up and in the fridge now and throw in the ziplock some franks or worcherstershire and let them sit in that for a few hours then sprinkle with some salt and pepper and put them back on the smoker for an hour or two till the get back to IT of 152?

[pensrock]

I have never tried that but if you do, I do not think it would be necessary to go back to 152. I think you would only want to dry them back out, IMHO going to 152 a second time may cause them to be overdone and dry. I'm not sure I would mess with them too much, they can't be that bad. On the recipe site there may be a conversion for MTQ to cure. That way you will know how much salt to add the next time.

[njxbow]

when i first started smoking i was told that a general rule of thumb is one teaspoon of salt per pound of meat. this works pretty good for me. not too salty but not bland.

[Sailor]

when i first started smoking i was told that a general rule of thumb is one teaspoon of salt per pound of meat. this works pretty good for me. not too salty but not bland.

Yep 1tsp per pound works pretty good.  Just remember is you are using 1 tsp of cure per 5 pounds to consider that.  You can add more but can't take it out.  Also after you have it all mixed up take a sample test.  Fry up a little and see how it tastes then adjust before stuffing. 

[Habanero Smoker]

At what amount per pound were you using the TQ?

Morton's earlier instructions for sausage were to use 1 tablespoon per pound; that would be a little over 2 teaspoons of salt per pound. They changed that about seven years ago (maybe longer) to 1/2 tablespoon per pound, which would give you a little over 1 teaspoon per pound. I still see the 1 tablespoon per pound on many on-line recipes, and was wondering if that is the amount you are using.

[HUSKERSMOKE]

Thanks guys for the replies. I will in the future fry some up as a test sample. When I was using MTQ I was going with one tablespoon per pound yes. I will try the one teaspoon of salt per pound this week and see what that does. They aren't terrible just a little bland. Thanks again.