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
wheels wrote:Is this for fresh sausage, or air-dried?
Phil
wheels wrote:I use around 1.2% of sausage weight. So 120gm for a 10kg batch.
HTH
Phil
wheels wrote:I use around 1.2% of sausage weight. So 120gm for a 10kg batch.
HTH
Phil
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