1
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2answers
3k views

How can I substitute Tender Quick® for pink salt + kosher salt?

I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the ...
8
votes
3answers
4k views

When curing sausage, which is more important temperature or humidity?

I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. ...