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