How Much Tender Quick Per Pound of Sausage? A Detailed Guide

Making sausage at home can be an extremely rewarding experience. There’s something special about being able to create your own customized sausage blends from scratch. However, to get the proper cured sausage texture and flavor, it’s important to use the right amount of curing salt. This is where Tender Quick comes in.

Tender Quick is a popular premixed curing product that contains salt, sugar, sodium nitrate, sodium nitrite, and propylene glycol. It helps cure meats while also enhancing flavor and color. But when it comes to sausage, how much Tender Quick should you use per pound of meat?

In this comprehensive guide, we’ll break down everything you need to know about using Tender Quick for sausage, including recommended amounts, tips for measuring and mixing, and what to watch out for. Let’s get started!

Recommended Amounts of Tender Quick Per Pound of Sausage

According to experienced sausage makers, the standard recommendation is to use 1.5 teaspoons of Tender Quick per pound of ground sausage meat. This ratio should give you a properly cured sausage with a balanced salty-sweet flavor.

For reference, 15 teaspoons is about 1/3 of a tablespoon. Some recipes may call for 1 tablespoon per pound, but start on the lower end if you’re new to using Tender Quick. It’s easier to adjust up if needed

Keep in mind that this recommendation is for ground or emulsified sausage where the curing salt mixes thoroughly into the meat. For whole muscle sausages like salami, the amount may vary.

Measuring Tender Quick Accurately

When measuring small amounts of Tender Quick, it’s important to use measuring spoons rather than going by “pinches” or “dashes.” This will help ensure accuracy and consistent results each time.

Here are some tips for measuring Tender Quick properly:

• Use a 1/4 teaspoon or 1/2 teaspoon measuring spoon for small batches. The markings allow you to level off the top.

• For larger batches, use a 1 teaspoon measure and divide it into thirds for 1/2 teaspoon increments.

• Level off the top with a knife for an even, compact measurement. Don’t scoop or overfill.

• Weigh your finished sausage blend and calculate the Tender Quick amount based on the total poundage.

Taking the extra time to carefully measure will pay off with a properly cured and flavored sausage every time.

Mixing Tender Quick Thoroughly Into the Meat

Once you’ve accurately measured the Tender Quick, it’s crucial to mix it very thoroughly into the ground meat. This distributes the curing salts evenly and prevents pockets of over-curing.

Here are some tips for properly incorporating Tender Quick:

• Blend the Tender Quick into the meat soon after grinding for the best distribution.

• Use your hands to lightly knead and mix the curing salt into the meat.

• Alternatively, use a stand mixer with the paddle attachment on low speed.

• Mix for 2-3 minutes, until the Tender Quick is evenly dispersed and integrated.

• Avoid over-mixing, which can affect texture.

Take the time to properly blend in the Tender Quick for the highest quality cured sausage.

Allowing Time for the Cure to Work

Once the Tender Quick is mixed into the meat, it needs time to work its curing and flavor-enhancing magic. Most recipes recommend letting the sausage cure in the refrigerator overnight before stuffing.

Here’s why curing time is important:

• It allows the salts to slowly penetrate the meat for an even cure.

• Meat proteins break down over time, allowing the salts to integrate.

• Flavors marry and meld together.

• The right texture develops.

• Food safety is increased.

For best results, mix the sausage blend the day before stuffing and allow it to cure in the fridge for 8-12 hours minimum. The patience pays off!

Factors that Affect Tender Quick Usage

While the standard 1.5 teaspoons per pound is a useful starting point, there are certain factors that affect how much Tender Quick you may need to use:

Meat Fat Content – Leaner meats like poultry or venison may require less curing salt than fattier pork and beef. Reduce the amount slightly in lean blends.

Desired Flavor – If you prefer an intense salty-savory cured flavor, you can increase the Tender Quick up to the full tablespoon per pound.

Safety Margins – Some recipes add a bit more Tender Quick to provide extra insurance against bacteria growth. This is common for beginner recipes.

Regional Tastes – Cured sausage recipes from different culinary traditions will tailor the Tender Quick amounts based on local preferences.

Personal Tastes – You may need to adjust up or down based on your own flavor preferences. The starting point gets you close.

The key is to use an accurate baseline amount and then tweak to your own taste as you gain experience.

Tender Quick Tips for the Best Sausage

Here are some additional tips for using Tender Quick successfully when making cured sausages at home:

• Always use fresh, high-quality meat that’s very cold.

• Weigh your meat so you know exactly how much Tender Quick to add.

• Mix the Tender Quick in soon after grinding for optimal dispersion.

• Make sure any equipment is clean, chilled, and sanitized beforehand.

• Use recipes from trusted sources and don’t alter the salt amounts.

• Add any extra flavorings or spices after the Tender Quick.

• Let sausages air dry before smoking or cooking to form a tacky outer layer called a pellicle.

• Follow safe handling, cooking, and storage procedures.

What to Avoid When Using Tender Quick

It’s also important to be aware of some common mistakes and safety issues when using Tender Quick:

• Don’t use more than the recommended amount or results will be overly salty.

• Avoid adding additional salt to recipes beyond the Tender Quick.

• Never use Tender Quick with ingredients that already contain nitrates or nitrites.

• Don’t premix Tender Quick into spice blends since the salt attracts moisture.

• Be extremely careful about cross-contamination and cleanly store any unused portions.

• Cure sausages immediately after mixing in Tender Quick; don’t let them sit out.

• Never give raw cured sausage to children, pregnant women, pets or anyone with sodium restrictions.

Proper safety and handling are crucial when curing your own meats!

When used correctly, Tender Quick can help you create phenomenal cured sausages with that authentic flavor and pink color. For most recipes, 1.5 teaspoons per pound of ground meat is the recommended starting amount. Accuracy, thorough mixing, and sufficient curing time also ensure success. With a few batches under your belt, you’ll be adjusting and perfecting your very own signature blends. Chomp into a juicy sausage and enjoy the fruits of your labor!