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Old 11-16-2004, 10:09 PM   #11
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So that would be 3 tsps total. Why does that scare me? LOL
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Old 11-17-2004, 03:42 AM   #12
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So that would be 3 tsps total. Why does that scare me? LOL
Does that mean you're using 2 lbs of meat? If so, I wouldn't use more than 3 tsps. That would be the upper limit. In fact, I'd cut that back to 2 tsps and do a taste test. That's my preference. Your's may be different.
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Old 11-17-2004, 04:50 AM   #13
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That's exactly what I'm going to do, Psiguyy. Actually, I checked the recipe again, and it called for 1 1/2 lbs of ground pork butt, so I will probably add 1 tsp, then cook a piece and taste, and see if it needs a little more..and so on..and so on..and so on..although by the strength of this stuff, I highly doubt I'll need much more than one 'so on'. LOL

Thanks so much!
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Old 11-17-2004, 07:33 AM   #14
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Yeah, the first time I used the stuff, I was making a recipe that called for salt. I figured I'd substitute it 1 for 1. HAH! It turned out so darned salty, I had to buy and grind up more meat to cut the saltiness.

If the recipe calls for 2 tsp salt, start with 1 tsp of the Tender Quick.

If you were making a dried and cured sausage such as salami, then I'd insist on following the recipe exactly. Wouldn't want to suffer from botulism.

The funny thing is the Tender Quick isn't all salt. It's got sugar and the nitrite and nitrate in it too.

Let us know how the sausage turned out.
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Old 11-19-2004, 10:45 PM   #15
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Lisa110...this has been a very interested post, I have considered to try make my own sausage before but have never got around to it. Please post again with your results....I would really be interested. Thanks Pst 8)
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Old 11-20-2004, 07:58 AM   #16
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Lisa, the nitrates in the quick tender, as choclatechef mentioned, are strictly for aesthetics. You should cook a piece and look at it, not taste it. Other than the additional salt you're adding, tasting it will mean mean very little.
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Old 11-20-2004, 01:00 PM   #17
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Lisa, the nitrates in the quick tender, as choclatechef mentioned, are strictly for aesthetics. You should cook a piece and look at it, not taste it. Other than the additional salt you're adding, tasting it will mean mean very little.
Not necessarily. According to Morton, the Nitrates and Nitrites are there to cure the meat. I've seen their recipes for corned beef and salami, so it's not only for aesthetics, although in many cases, it is.
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Old 11-20-2004, 02:13 PM   #18
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Psiguyy, you're right. If Lisa is utilizing it for curing, though, then cooking it/tasting it will be equally as meaningless.

Nitrates, for anyone interested, aren't, by themselves, carcinogens. Nitrate cured meat, when heated to high temps forms nitrosamines. Those are the bad guys. And the operative word here is high temps. Boiled cured meats (corned beef, hot dogs) are relative benign from a perspective of nitrosamines. Browned cured meats like bacon are where you find the most nitrosamine formation.
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Old 11-20-2004, 03:22 PM   #19
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All I know is, I sure wish they'd make the "carcinogenic" bacon instead of the safe kind they make now. I miss the old sliced bacon that gets super crispy instead of the kind that just gets hard like they do these days.
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Old 11-20-2004, 03:53 PM   #20
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Psiguyy, have you tried changing the temperature you cook your bacon at? I've noticed that if I cook the same batch at different temperatures one will be stringy/jerky-like, another will be hard as a rock, and yet occasionally I achieve a melt in your mouth flaky/crispy. For the longest time I thought slow and low was the secret. Now I'm not sure. I do know that a shift in temp changes the outcome pretty dramatically.
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