Originally Posted by boykjo
recipe looks good to me exept for the salt content..... 4.25 grams is approx 1 tsp per lb... I would cut that in half......Just a thought......
Please use as much salt as deemed necessary to you own taste.
Normally in the trade (commercial) the usage is between 25 – 28g per kg and over the past few years there has been a downward trend to 20g per kg (this is for fresh sausage), I myself use between 9 – 10g per kg. 4.5g salt per lb is not a lot (9g salt to 1000g meat 4.5g salt to 500g (1 lb) meat) again it is up to each the amount of salt to use.