Type of salt

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Type of salt

Postby wurstmacher » Mon Sep 16, 2019 3:15 pm

Have a recipe for sweet Italian sausage calling for 36 grams kosher salt for 5# of pork shoulder, question is does it matter if it's coarse or fine kosher salt?
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Re: Type of salt

Postby NCPaul » Tue Sep 17, 2019 10:12 am

Both would be fine for a fresh sausage. My favorite tip is to salt the cubes of meat the night before you grind it. Welcome to the forum. :D
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