www.sausagemaking.org

I have been looking in Maynards book "Adventures of a Bacon Curer" at the recipe for Theo's Tradional Sausage on page 13.
He has the batch of seasoning expressed in lbs as follows:

Salt 17lb
Coriander 7oz
Pimento 6oz
Nutmeg 6oz
Cayenne 1oz
Ginger 1oz

To be used at 1/2oz to every 1lb meat.

My maths are pretty rusty but after converting thes quantities to grams I make the salt content to be over 4grams per 100g
I am looking for a mathmatician to verify this.
Any offers?

wallie

I've not checked your figures but they're academic anyway as the sausage also contains other ingredients, so the actual salt in the sausage is 2.1%.

A bit high for me, but OK for many.

HTH

Phil

Hi wallie, I hope you used my percent calculator to do all the work. I did doing the calcs on this seasoning.

I wrote:100%------------28.5g ½ oz------293 oz total weight
92.8328 % ---- 26.3181 g----------- Salt 17lb - 272 oz
2.3891 % ------ 0.6773 g-------------Coriander 7oz
2.0478 % ------ 0.5806 g-------------Pimento 6oz
2.0478 % ------ 0.5806 g-------------Nutmeg 6oz
0.3413 % ------ 0.192 g--------------Cayenne 1oz
0.3413 % ------ 0.192 g--------------Ginger 1oz

As you can see for 100 g of seasoning you get 92.8328 g salt in 28.5g ½ oz approx you get 26.3181g salt per 1lb of meat or 58.021g per 1 Kg meat.

This is way too high.

Hi Oddley

I did use your calculator but thought I had made a mistake as the salt seemed way high, my max is aroung 15g a kilo.
Apparently I had calculated pretty close.

Thanks
wallie

Oddley wrote:As you can see for 100 g of seasoning you get 92.8328 g salt in 28.5g ½ oz approx you get 26.3181g salt per 1lb of meat or 58.021g per 1 Kg meat.

This is way too high.

Oddley

28.5gm is 1 oz, you need to halve this for the usage.

However, even then you have to allow for the additional back fat, rice and milk powder that's also in this recipe - after you do this the salt is around 2.1% in the final sausage.

HTH

Phil

Thanks, for pointing that silly error out wheels...