Correct weight of salt per 1kg of meat..??

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Correct weight of salt per 1kg of meat..??

Postby Headbutchersouthwest » Sun Feb 08, 2015 8:45 am

What is the general rule for percentage of salt in making sausages per kilo of meat?

I'm using fine salt as well as sometimes using course sea salt & I'm trying to work out the correct salt amounts for
10kg batch of sausages
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Re: Correct weight of salt per 1kg of meat..??

Postby wheels » Sun Feb 08, 2015 1:11 pm

Is this for fresh sausage, or air-dried?

Phil
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Re: Correct weight of salt per 1kg of meat..??

Postby Headbutchersouthwest » Sun Feb 08, 2015 3:08 pm

wheels wrote:Is this for fresh sausage, or air-dried?

Phil


Fresh sausage
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Re: Correct weight of salt per 1kg of meat..??

Postby wheels » Sun Feb 08, 2015 4:02 pm

I use around 1.2% of sausage weight. So 120gm for a 10kg batch.

HTH

Phil
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Re: Correct weight of salt per 1kg of meat..??

Postby Headbutchersouthwest » Sun Feb 08, 2015 5:47 pm

wheels wrote:I use around 1.2% of sausage weight. So 120gm for a 10kg batch.

HTH

Phil


Thanks for that Phil

Another question ..! What's the UK equivalent to "tender quick" ..? & again what percentages should I be using
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Re: Correct weight of salt per 1kg of meat..??

Postby wheels » Sun Feb 08, 2015 8:17 pm

IIRC Tenderquick is a bacon/ham cure with about 0.5% nitrite/nitrate. There are similar things available in the UK but they all guard how much of the active ingredient's in them quite fiercely.

If it were me, I'd use Cure #1 instead and adjust the recipe accordingly. For a 'standard' cure #1 (6.25% nitrite) you will need 2.4gm per kg meat in a dry cure to cure to EU standards.

HTH

Phil
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Re: Correct weight of salt per 1kg of meat..??

Postby JerBear » Wed Mar 11, 2015 8:39 pm

Just my .02, there is no "correct" amount of salt other than some is necessary to promote myosin binding and too much is inedible. For chicken sausages I'm normally at 1.50-1.55% and with pork sausages I'm normally in the range of 1.55-1.75%. Where I fall on the range is dependent on the rest of the ingredients. As an example, the sausage I make that has bacon is more towards the lower end of my pork percentages.
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Re: Correct weight of salt per 1kg of meat..??

Postby Wal Footrot » Tue Apr 21, 2015 11:54 pm

wheels wrote:I use around 1.2% of sausage weight. So 120gm for a 10kg batch.

HTH

Phil


Is that 1.2% of the total weight of the meat or the weight after you've added rusk/flour and water?
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Re: Correct weight of salt per 1kg of meat..??

Postby wheels » Wed Apr 22, 2015 12:23 am

I'm not sure where I pulled that 1.2% from Wal - maybe just wishful thinking!

It's actually about 1.5% of total sausage weight.

Phil :oops: :lol:
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Re: Correct weight of salt per 1kg of meat..??

Postby DanMcG » Wed Apr 22, 2015 8:09 am

For fresh I go with 1%-1,2%, but I'm some what salt sensitive.
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