"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 05-10-2011, 04:16 AM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
I never thought of my mind as foetid. Raunchy yes, foetid never
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-10-2011, 10:01 AM   #22
Cook
 
MyCrummyApartment's Avatar
 
Join Date: May 2011
Location: Toronto
Posts: 84
Nice job. To my understanding Tenderquick is for curing, so why may I ask are you putting it in sausages that you are going to freeze, or just cook right away? What exactly is it adding to the sausage in the way you are using it?

I have never used it and this caught my attention.
__________________

__________________
Real cooking videos for small kitchens.
Hot to cut your own Sirloin Steaks from Costco
MyCrummyApartment is offline   Reply With Quote
Old 05-10-2011, 12:25 PM   #23
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by MyCrummyApartment View Post
Nice job. To my understanding Tenderquick is for curing, so why may I ask are you putting it in sausages that you are going to freeze, or just cook right away? What exactly is it adding to the sausage in the way you are using it?

I have never used it and this caught my attention.
I was wondering the same thing. I think it has something to do with the colour of the meat.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-11-2011, 08:39 AM   #24
Assistant Cook
 
West Texan's Avatar
 
Join Date: May 2011
Location: Permian Basin
Posts: 18
I was told on another forum to use a cure and it would help with the color as well as the texture of the meat. The first sausage I did a week before when smoked on the grill turned gray and this batch turned red... or rather stayed red . I did like this batch better than the week before, but I'm still very new to sausage so I can't say for sure if it was the TQ that made it that way or not.

I'll make some more in the near future, but I have made 5 pounds this last weekend and 5 pounds the weekend before, I think I'll take a break from it for a bit and make something different... maybe pablano burgers.

Michael
__________________

__________________
West Texan is offline   Reply With Quote
Reply

Tags
homemade, sausage

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.