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tenderquick or not?

 
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stuffer



Joined: 26 Nov 2007
Posts: 1
Location: Pine Island MN.

PostPosted: Tue Nov 27 07 1:17 am    Post subject: tenderquick or not? Reply with quote

I have a wisconsin style fresh brat recipe that calls for 10 tsp. of salt could i substitute 10 tsp. of mortons tenderquick in place, or is it not needed in fresh meats? Also when adding water to sausage is 1 oz. per pound of meat a good starting point?
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Texas-Hunter
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Joined: 09 Oct 2007
Posts: 46
Location: Lone Star State

PostPosted: Tue Nov 27 07 1:54 am    Post subject: Re: tenderquick or not? Reply with quote

stuffer wrote:
I have a wisconsin style fresh brat recipe that calls for 10 tsp. of salt could i substitute 10 tsp. of mortons tenderquick in place, or is it not needed in fresh meats? Also when adding water to sausage is 1 oz. per pound of meat a good starting point?



I don't put any cure in my fresh sausage.. As for the amount of water..It depends on what sausage I'm making.. But you can use 1oz per Lb
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Nov 27 07 4:27 am    Post subject: Reply with quote

Be real careful about loading up on the tender quick, from all I've read it is not a salt substitute nor should it be used on a one to one basis.
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BigOrson
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Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Thu Nov 29 07 4:29 am    Post subject: Reply with quote

From the Morton website (Tender Quick page):

Quote:
CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36 to 40F) while curing.


I'd take that as a 'no'.
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