A binder of some sort such as eggs, milk powder, carrot fiber binds meat well along with some mixing or as cdavis said sure gel if you have some.
Tender quick
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I have quantity of Morton’s Tender Quick and would like too know the best way to substitute it for Instacure preservative in summer sausage and stick recipes without altering the finished products taste. Any experienced thoughts?
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I have a recipe you use tender quick for a ring sausage turns out really nice out of venison
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I use it in my summer sausage recipe. I use 1 tablespoon of Morton Tender Quick per pound of meat with no other salt added to my recipe and it turns out great.
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Rambow please post your recipe for the venison ring sausage
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Brianzipperdog123 
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Did that work so you can see it
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8oz tenderquick 10 hundredth pepper 1 hundredths onion powder 1 hundredth garlic powder that’s for 25# batch
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Rambow, thank you for you reply, but I don’t understand it. And, is your sausage 100% venison? Does anyone know if/how I can use Tender Quick with Walton’s packaged mixes?
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50/50 pork butt / venison
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MT Elk Hunter said in Tender quick:
Does anyone know if/how I can use Tender Quick with Walton’s packaged mixes?
I don’t think you will find any packaged seasoning mixes at Walton’s or anywhere else where you can use your tenderquick.
Packaged seasonings are generally complete and require no other seasonings or curing agents other than what comes with them.
You are more likely to find a use for your tenderquick when making up a sausage seasoning from individual ingredients. I have a simple summer sausage recipe the uses tenderquick as the basis for the salt and cure components, along with a few additional spices.
Probably the most common way to use tenderquick is for curing whole pieces of meat or poultry. I like to use tenderquick for a brine when curing turkey breasts and whole pheasants.
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I thought that was the case. Could you share your summer sausage recipe? Thank you.
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Rambow could you explain the “hundreths” measurement for your recipe?
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MT Elk Hunter said in Tender quick:
I thought that was the case. Could you share your summer sausage recipe? Thank you.
Here you go.
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processhead Great, thank you!
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