Cenison sticks to salty?
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I have been experimenting doing 20 lb batches of venison meat sticks useing Morton tenderquick. The flavor is great just a little salty. I’m useing the recommendation of 1 tablespoon of TQ per pound. Does this seem to much?
LT205 What is the rest of your recipe? Are you using a premeasured seasoning packet, or a homemade seasoning mixture?
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LT205 I can’t really comment too much on a homemade recipe as it could be one of many factors, the most obvious one being too much salt or TQ. I would try backing them down in steps. I can say that 1 tablespoon to 20 lb of meat does NOT sound like too much to me if anything it seems slightly less than I would recommend if you were using sure cure. Now, we don’t seel Tender Quick and I don’t use it so I could be wrong there?
Also, you mean Venison Sticks right? I had never heard of Cenison sticks but I know I don’t know every type of sausage out there!
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LT205 I can’t really comment too much on a homemade recipe as it could be one of many factors, the most obvious one being too much salt or TQ. I would try backing them down in steps. I can say that 1 tablespoon to 20 lb of meat does NOT sound like too much to me if anything it seems slightly less than I would recommend if you were using sure cure. Now, we don’t seel Tender Quick and I don’t use it so I could be wrong there?
Also, you mean Venison Sticks right? I had never heard of Cenison sticks but I know I don’t know every type of sausage out there!
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Try 6oz of TQ per 20# of meat. We use 10# pork and 10 venison. We backed this down from the original recipe. We eat a lot less salt now so adjust it as needed.
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Try 6oz of TQ per 20# of meat. We use 10# pork and 10 venison. We backed this down from the original recipe. We eat a lot less salt now so adjust it as needed.
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