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

[Headbutchersouthwest]

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]

Is this for fresh sausage, or air-dried?

Phil

[Headbutchersouthwest]

Is this for fresh sausage, or air-dried?

Phil

Fresh sausage

[wheels]

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

HTH

Phil

[Headbutchersouthwest]

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

[wheels]

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

[JerBear]

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.

[Wal Footrot]

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?

[wheels]

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

[DanMcG]

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