Instead of using tender quick why not use pink salt. That way they will be safe to eat when dehydrated at 145F.
Mike, that's not a bad idea, and it can be done. The one thing I would like to clarify is by "pink salt" we mean Cure #1 (Cure #2 is also most often tinted pink, which is why I'm not a fan of calling it pink salt).
So, how do we replace Morton Tenderquick with a mix that contains Cure #1 AND the same ratio of salt/sugar?First, without getting into the why's on this thread, it should ONLY be done in 2 1/2 or 5 lb batches.
For a 2 1/2 lb batch of pepperoni (based on the posted recipe above) the ingredients would be:- 2.5 lbs of ground beef (80/20)
- 3/8 teaspoons of garlic powder
- 2.5 teaspoons of paprika
- 2.5 tablespoons (7.5 tsp) of fennel seed
- 2.5 tablespoons (7.5 tsp) of crushed red pepper
- 5 liq oz. water (5/8 cup)
- 2.5 teaspoons of Salt
- 3/4 teaspoon of Sugar
- 1/2 teaspoon Cure #1 (6.2% sodium nitrite)
Note: The last three ingredients replaces the 3.75 tsp of Morton Tenderquick that would be used. This mix keeps the salt/sugar ratio the same AND most importantly keeps the sodium nitrite within the safe limits established by the USDA.Cliff