As a sausage lover and home cook, I’m always looking for ways to perfect my homemade sausage recipes. One important ingredient that helps ensure properly cured, safe sausage is Tender Quick. But how much of this curing salt should you use when making sausage at home? In this complete guide, I’ll break down the recommended amounts and best practices for using Tender Quick in your sausage.
What is Tender Quick and How Does it Work?
Tender Quick is a fast-acting curing agent that contains a precise blend of salt, sugars, sodium nitrate, sodium nitrite, and propylene glycol. It helps cure meats like sausage by:
- Preventing growth of harmful bacteria that can cause spoilage
- Giving meat its characteristic pink color
- Enhancing flavor of cured meats
The sodium nitrate and nitrite in Tender Quick inhibit bacteria growth while also forming nitric oxide which reacts with the meat’s pigment to turn it pink. The propylene glycol keeps the mixture uniform.
When making homemade sausage, Tender Quick helps preserve and cure the meat properly. It can be used for both dry curing and sweet pickle curing methods.
Recommended Amounts of Tender Quick Per Pound
The amount of Tender Quick you use depends on a few factors
For ground meats like sausage:
- 1.5 teaspoons per pound of meat
Mix Tender Quick thoroughly into the ground meat and refrigerate overnight to cure
For larger cuts like pork chops or ribs:
- 1 tablespoon (1/2 ounce) per pound
Rub the cure into the meat’s surface evenly and place in a sealed bag in the fridge for 4-8 hours.
For brine curing:
- 1 cup Tender Quick per 4 cups water
Submerge meat in brine and cure for 24 hours refrigerated.
No extra salt is needed when using Tender Quick – the blend contains enough sodium already. But you can add salt to taste if desired.
Factors that Influence Amount Needed
The specific amount of Tender Quick required depends on:
- Meat type – Chicken needs less than beef or pork
- Curing method – More needed for brining than dry rubbing
- Meat size – Larger cuts require more Tender Quick
- Oxygen levels – Anaerobic vs aerobic bacteria have different needs
- Other ingredients – Spices and herbs may alter amount required
Follow your recipe closely and adjust the Tender Quick amount accordingly.
Step-by-Step Guide to Using Tender Quick in Sausage
Follow these tips when using Tender Quick to make perfectly cured sausage:
1. Mix Cure Evenly Into Meat
Thoroughly incorporate the Tender Quick throughout the ground meat using your hands or a stand mixer. This distributes the curing agents evenly.
2. Refrigerate Meat Overnight
After mixing in the cure, refrigerate the meat for at least 12 hours, up to 3 days. This allows full penetration and curing. Mix/massage the meat periodically.
3. Use Sealed Bag for Larger Cuts
When curing larger cuts like pork chops, seal the rubbed meat in a plastic bag during the curing timeframe.
4. Rinse Cured Meat Before Cooking
Rinse the cured sausage under cold water before cooking to remove any excess cure. This prevents overly salty flavor.
5. Cook Thoroughly to Safe Temperature
Always cook cured sausage thoroughly to safe internal temperature. Cured meat is still raw and needs proper cooking to destroy bacteria.
6. Label & Track Cured Meat
To avoid consuming spoiled meat, label cured sausages with the date and track how long they’ve been refrigerated.
Common Mistakes to Avoid
It’s easy to mess up your homemade sausage cure. Avoid these pitfalls:
- Using too much Tender Quick – leads to overly salty flavor
- Not curing long enough – doesn’t allow full penetration
- Curing at warm temperatures – can cause bacteria growth
- Not rinsing before cooking – results in extreme saltiness
- Undercooking – cured meat still needs thorough cooking
Stick to recommended amounts and processes to get the cure just right. Rinse, refrigerate, and cook properly for the highest quality homemade sausage.
Frequently Asked Questions
Still have questions? Here are answers to some common FAQs about using Tender Quick:
Is Tender Quick a meat tenderizer?
No, it does not actually tenderize meat. The name refers to the “quick” curing time, not texture.
Can I use Tender Quick for gravy, jerky, or corned beef?
Yes, it can be used to cure all kinds of meats besides just sausage. Follow specific recipe instructions.
What’s the shelf life of sausage cured with Tender Quick?
Properly cured and refrigerated sausage lasts 1-2 weeks. Frozen, it keeps for 1-2 months.
Can I reuse Tender Quick brine?
It’s not recommended. Only use Tender Quick brine once for food safety.
What if my cured sausage is too salty?
Soak it in cold water for 30 minutes to leach out excess salt, changing the water periodically.
The Takeaway
When using Tender Quick to cure your homemade sausage, stick to the recommended 1.5 teaspoons per pound of ground meat. Mix thoroughly, cure overnight in the fridge, rinse before cooking, and savor the delicious results! With the proper technique, you can create awesome cured sausages safely at home.