Quote:
Originally Posted by kevinhits
Hey all,
I am planning on making our pork/beef sausage recipe, but only making burgers out of it.Is tender quick required if not smoking?
Thanks  |
Tenderquik not technically required.
All about intention.Do you intend for it to taste and look more like your sausage? If so then add the Tenderquik even if not smoking. It will give both Cured flavor and Cured Color.
Often I will add cure to sausage meat intended for burgers, so I can give it a 48 hour ferment so it has a nice Manitoba Farmer Sausage like tang. Just like in bread making, sausage fermentation is supported by the addition of a small amount of sugar