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Type of salt

PostPosted: Mon Sep 16, 2019 3:15 pm
by wurstmacher
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?

Re: Type of salt

PostPosted: Tue Sep 17, 2019 10:12 am
by NCPaul
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