Too much Tenderquick

Air dried cured Meat Techniques

Too much Tenderquick

Postby Ricklynchcore » Fri Jul 26, 2019 4:51 am

I mixed meat for a batch of Smoked summer sausage. I used Morton Tenderquick at 1 tablespoon per pound. I now believe I should have used a rate of 1.5 tsp per pound for ground meat. Is it ruined? Can more meat be added to equalize? It's only a five pound batch, but would like to save it. I normally use instacure#1, but thought I'd try something new. Oh well!! Mixed this morning.
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Re: Too much Tenderquick

Postby NCPaul » Fri Jul 26, 2019 4:21 pm

You should be able to balance it out with more fresh meat if you do so promptly.
Fashionably late will be stylishly hungry.
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Re: Too much Tenderquick

Postby Ricklynchcore » Sat Jul 27, 2019 4:28 am

Thank you for your advice
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