Theo's Traditional Sausage

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Theo's Traditional Sausage

Postby wallie » Thu Oct 21, 2010 2:30 pm

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
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Postby wheels » Thu Oct 21, 2010 2:59 pm

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
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Postby Oddley » Thu Oct 21, 2010 3:12 pm

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.
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Postby wallie » Thu Oct 21, 2010 3:17 pm

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
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Postby wheels » Thu Oct 21, 2010 4:00 pm

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
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Postby Oddley » Thu Oct 21, 2010 4:05 pm

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