Are you a fan of making your own sausage at home?
If so, you may have come across the ingredient Tender Quick, a curing agent that helps preserve the meat and give it that classic sausage flavor.
But how much Tender Quick should you use per pound of meat? It can be confusing, especially with varying opinions and recipes out there.
In this article, we’ll break down the recommended amounts and give you some tips on how to use Tender Quick effectively in your sausage-making process.
So grab your apron and let’s get started!
How Much Tender Quick Per Pound Of Sausage?
When it comes to using Tender Quick in your sausage recipe, the recommended amount varies depending on the type of meat and the curing method you choose.
For ground meats, such as sausage, the general rule of thumb is to use 1.5 teaspoons of Tender Quick per pound of meat. This should be mixed thoroughly into the meat and left to cure overnight for best results.
For larger cuts of meat, such as pork chops or spareribs, you can use 1/2 ounce (1 tablespoon) of Tender Quick per pound of meat. Rub the cure into the meat thoroughly and then place it in a clean plastic bag, tying it securely before refrigerating for 4-8 hours to cure.
If you prefer a brine curing method, dissolve 1 cup of Tender Quick in 4 cups of water and place the meat in the brine. Refrigerate and allow it to cure for 24 hours. For pump pickle, follow the same proportions as brine curing.
It’s important to note that no additional salt is required when using Tender Quick in your recipe. However, you can add salt to taste if desired.
What Is Tender Quick And How Does It Work In Sausage Making?
Tender Quick is a meat curing mix that is used to cure meat, poultry, or game right in your own kitchen. It is a fast-cure mix that gives meats a tasty cured flavor and characteristic pink color. Tender Quick contains salt, sugar, sodium nitrate, sodium nitrite, and propylene glycol to keep the mixture uniform. The salt acts as a preserving agent, while the sodium nitrate and sodium nitrite contribute to color and flavor development. Propylene glycol helps to keep the mixture uniform.
When making sausages, Tender Quick is used as a preserving agent to cure the meat. It helps to prevent the growth of harmful bacteria and other microorganisms that can cause food spoilage. The curing process involves mixing the Tender Quick with the meat and allowing it to cure overnight for best results. The recommended amount of Tender Quick varies depending on the type of meat and the curing method you choose.
Tender Quick can be used for both dry curing and sweet pickle curing. For dry curing, rub the cure into the meat thoroughly and then place it in a clean plastic bag, tying it securely before refrigerating for 4-8 hours to cure. For sweet pickle curing, dissolve 1 cup of Tender Quick in 4 cups of water and place the meat in the brine. Refrigerate and allow it to cure for 24 hours.
It’s important to note that Tender Quick should not be used as a meat tenderizer. Additionally, it should not be used at higher levels than specified in the recipe, as this can result in inconsistent results and overly salty cured meats. Always keep meat refrigerated (36° to 40°F) while curing.
Recommended Amounts Of Tender Quick Per Pound Of Meat
When it comes to using Tender Quick for curing meat, the recommended amount per pound of meat can vary depending on the type of meat and the curing method used. For small cuts of meat such as pork chops, spareribs, chicken, and other small cuts, you can use 1/2 ounce (1 tablespoon) of Tender Quick per pound of meat. Rub the cure into the meat thoroughly and then place it in a clean plastic bag, tying it securely before refrigerating for 4-8 hours to cure.
For brine curing, dissolve 1 cup of Tender Quick in 4 cups of water and place the meat in the brine. Refrigerate and allow it to cure for 24 hours. For pump pickle, follow the same proportions as brine curing.
For ground meats such as sausage, it is recommended to use 1.5 teaspoons of Tender Quick per pound of meat. Mix the cure thoroughly into the meat and let it cure overnight for best results.
It’s important to note that Tender Quick is not a meat tenderizer and no additional salt is required when using it in your recipe. However, you can add salt to taste if desired. It’s also crucial to use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees F internal temperature before curing.
Factors That Affect Tender Quick Usage
There are several factors that can affect the usage of Tender Quick in your sausage recipe:
1. Type of Meat: Different types of meat will require different amounts of Tender Quick for curing. For example, poultry may require less Tender Quick than beef or pork due to its lower fat content.
2. Curing Method: The curing method you choose will also affect the amount of Tender Quick needed. For example, if you choose to use a brine curing method, you may need more Tender Quick than if you were using a dry rub method.
3. Size of Meat: The size of the meat being cured will also play a role in determining the amount of Tender Quick needed. Larger cuts of meat will require more Tender Quick than smaller cuts.
4. Oxygen Levels: The presence or absence of oxygen can also affect the curing process. Anaerobic bacteria do not require oxygen, while aerobic bacteria do. It’s important to ensure that your curing process is done in an environment with the appropriate oxygen levels to ensure proper curing.
5. Additional Ingredients: If you are using other ingredients in your sausage recipe, such as spices or herbs, this may also affect the amount of Tender Quick needed. It’s important to follow your recipe closely and adjust the amount of Tender Quick accordingly.
By taking these factors into consideration and following the recommended usage guidelines, you can ensure that your sausage is properly cured and safe to eat.
Tips For Using Tender Quick Effectively In Your Sausage-Making Process
When using Tender Quick in your sausage-making process, there are a few tips to keep in mind to ensure the best results:
1. Thoroughly mix the Tender Quick into the meat: When using ground meats, it’s important to mix the Tender Quick thoroughly into the meat to ensure even curing. Use your hands or a mixer to make sure the cure is evenly distributed throughout the meat.
2. Let the meat cure overnight: For best results, let the meat cure overnight after mixing in the Tender Quick. This will give the cure enough time to penetrate the meat and fully cure it.
3. Use a clean plastic bag to cure larger cuts of meat: When curing larger cuts of meat, such as pork chops or spareribs, use a clean plastic bag to hold the meat and cure. This will help prevent any contamination and ensure even curing.
4. Label and date the cured meat: It’s important to label and date the cured meat, especially if you’re making large batches. This will help you keep track of how long it’s been curing and ensure that you don’t consume expired or spoiled meat.
5. Rinse the cured meat before cooking: Before cooking your cured meat, rinse it thoroughly with water to remove any excess cure. This will help prevent it from being too salty and ensure that it has a balanced flavor.
By following these tips and using the recommended amount of Tender Quick per pound of meat, you can create delicious and perfectly cured sausages every time.
Common Mistakes To Avoid When Using Tender Quick In Sausage Making
While using Tender Quick in sausage making can produce delicious results, there are some common mistakes to avoid.
One mistake is using too much Tender Quick. It’s important to follow the recommended amount for your specific recipe, as using too much can result in an overly salty and unpleasant taste.
Another mistake is not allowing enough time for the meat to cure. For ground meats, such as sausage, it’s recommended to let the meat cure overnight for best results. For larger cuts of meat, it’s important to follow the recommended curing time based on the thickness and amount of bone and fat.
It’s also important to keep the meat refrigerated (between 36-40°F) while curing, as warmer temperatures can encourage spoilage growth. Additionally, cured meat is still raw meat and must be cooked thoroughly before consuming.
Lastly, if you find that your cured meat is too salty, you can soak or boil it in water to remove the excess salt. In the future, remember to rinse cured meat or reduce curing time to avoid this issue.
By avoiding these common mistakes and following the recommended guidelines for using Tender Quick in your sausage recipe, you can achieve delicious and perfectly cured results every time.
Conclusion: Perfecting Your Sausage With Tender Quick
When using Tender Quick in your sausage recipe, it’s important to follow the recommended amounts and curing methods to ensure a safe and delicious final product. Remember to mix the cure thoroughly into the meat, refrigerate for the recommended time, and avoid adding additional salt. With these tips in mind, you can perfect your sausage recipe with Tender Quick and enjoy a flavorful, cured meat that’s sure to impress.
