Farmer Johns Cold Smoked Sausage Question

[driedstick]

So,, I have been eating this since I was a youngin (many yrs now) this is a cold smoked sausage with no cure,, I know I know,,,but no one in my family or anywhere on the little prairie has gotten sick... They cold smoke for 4 hours with apple wood and this is usually done in around Thanksgiving so temps are very cold here,, and the smoker is just a old wood shed with stove pipe buried in ground and heat source 10ft or so away..

This is a very simple recipe and I want to do it but I want to add Tender quick to it for my purpose of smoking

I need to know how much salt I should take out for the Tender quick addition

Here is the recipe

20lbs ground pork
8 tbls salt
4 tbls course ground fresh pepper

Very simple recipe but very good,

Once I get this down I will add more ingredients to play with, sage, garlic ect.


I know do fry test ect, which I will, I was just wanting a good starting point.

Thanks for the help

A full smoker is a happy smoker

DS

[Bearcarver]

So,, I have been eating this since I was a youngin (many yrs now) this is a cold smoked sausage with no cure,, I know I know,,,but no one in my family or anywhere on the little prairie has gotten sick... They cold smoke for 4 hours with apple wood and this is usually done in around Thanksgiving so temps are very cold here,, and the smoker is just a old wood shed with stove pipe buried in ground and heat source 10ft or so away..

This is a very simple recipe and I want to do it but I want to add Tender quick to it for my purpose of smoking

I need to know how much salt I should take out for the Tender quick addition

Here is the recipe

20lbs ground pork
8 tbls salt
4 tbls course ground fresh pepper

Very simple recipe but very good,

Once I get this down I will add more ingredients to play with, sage, garlic ect.


I know do fry test ect, which I will, I was just wanting a good starting point.

Thanks for the help

A full smoker is a happy smoker

DS

I don't know about that no cure cold smoking stuff of old---Don't sound good to me.

However the TQ change is easy:
Go with 1/2 TBS (1/4 ounce) per pound of ground meat.
Remove All other Salt in recipe.
That should be good.
You may want to add salt next time, but Very Very Little.


Bear

[driedstick]

I don't know about that no cure cold smoking stuff of old---Don't sound good to me.

However the TQ change is easy:
Go with 1/2 TBS (1/4 ounce) per pound of ground meat.
Remove All other Salt in recipe.
That should be good.
You may want to add salt next time, but Very Very Little.


Bear

Bear Thanks!! That is the answer I was wanting I know about Curing just did not now about salt reduction, I was going to take it down 1/2 but I will add just the cure and still cold smoke it and then just heat it up on grill or in small amount of water,,,, Thanks man,,,you da man

[curious aardvark]

yep pretty much what bear said.
I'd just go for a straight 1-1 substitution myself.

There's so little cure in TQ that you can pretty much treat it as salt in a recipe and get the added benefit of short and long term cure

The other question is what kind of salt does 'farmer john' use ?

If he's using seasalt or any other unrefined salt - then he is also using cure.

[driedstick]

Farmer John is using just reg table salt,,, No Cure,,,cold smoke temps never get above 40*F in smoker,,, Ambient temp usually around freezing around turkey day,,,, just a light smoke on the product then froze and cooked later on either grill or stove top

DS

[Bearcarver]

Farmer John is using just reg table salt,,, No Cure,,,cold smoke temps never get above 40*F in smoker,,, Ambient temp usually around freezing around turkey day,,,, just a light smoke on the product then froze and cooked later on either grill or stove top

DS

OK----That sounds a lot better------Didn't know it stayed below 40°.

I never cared for actual cold smoking. I never got as good a color or flavor as I do when I use a smoker temp of 100° to 130°. But staying under 40° would make that Farmer John stuff safe.

Bear

[driedstick]

OK----That sounds a lot better------Didn't know it stayed below 40°.

I never cared for actual cold smoking. I never got as good a color or flavor as I do when I use a smoker temp of 100° to 130°. But staying under 40° would make that Farmer John stuff safe.

Bear

Thanks, Bear,,, yep I am just going to stay on the safe side that is why I am adding TQ to it or Cure#1 (of course right amounts on which ever I use)

DS

[Richtee]

Thanks, Bear,,, yep I am just going to stay on the safe side that is why I am adding TQ to it or Cure#1 (of course right amounts on which ever I use)

DS

If you use Cure #1 you will need to add in the salt. DO NOT use "table" salt, but Kosher or canning. No place for the iodine stuff in charcuterie.

TQ is a cure/salt mix. The Cure 1 is purely the cure. Well, it HAS salt but at the rate of about 6.25 grams for 5 POUNDS..it has little effect on the salt level.

And as always... a quick "patty fry" test before stuffing is helpful at catching salt/seasoning levels.

[driedstick]

If you use Cure #1 you will need to add in the salt. DO NOT use "table" salt, but Kosher or canning. No place for the iodine stuff in charcuterie.

TQ is a cure/salt mix. The Cure 1 is purely the cure. Well, it HAS salt but at the rate of about 6.25 grams for 5 POUNDS..it has little effect on the salt level.

And as always... a quick "patty fry" test before stuffing is helpful at catching salt/seasoning levels.

Thanks Ritchee,,,, I am leaning towards the TQ and a small batch maybe 5lbs or so

I will let everyone know when I do it

A full smoker is a happy smoker

DS

[curious aardvark]

also tq has both cure 1 & cure 2 - nitrite and nitrate. So is good for long and short curing.

I use a similiar curing salt but with a higher concentration of curing agent. The stuff I Use is 15gm-kg. I think tq is closer to 30gm-kg.