Kielbasa and Salt

pugsbrew

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• Jan 15, 2017

• #1

So, formulating a plan and looking at various recipes.  I see anywhere from 4 tsp to 7.5 tsp of salt per 5 lbs of meat.

How much do you use, and how much is too much, in your opinion?

I know it's personal taste, but there has to be limit?

 

crankybuzzard

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• Jan 15, 2017

• #2

1.5-2% salt by weight is a good starting point. Mix it all up, fry up a small patty and see if you think it needs more.

 

pugsbrew

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Kosher vs granulated (regular) salt?  Are the percentages the same since, by volume, Kosher is a lot lighter?

 

Last edited: Jan 15, 2017

crankybuzzard

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Always by weight. An ounce of rocks weighs the same as an ounce of sand. So the kosher vs regular will be the same salinity if you measure by weight.

TBS and tsp measurements are bad for the exact reason you've mentioned granular size difference.

 

pugsbrew

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Thanks.  The salinity issue is what I was really concerned about, because I didn't know if Kosher would give the same salinity by weight.

 

boykjo

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• Jan 15, 2017

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If I use table salt I use it at 50% volume to kosher salt in a recipe. So if the recipe calls for 1 tsp of kosher salt i use 1/2 tsp of table salt. I don't go by weight unless its in very small amounts like when using citric acid in meat at .5 grams per lb of meat. 

 

Last edited: Jan 15, 2017

pugsbrew

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That sounds right on based on their weights.  Thanks.

 

pugsbrew

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• Feb 8, 2017

• #8

Granulated salt vs pickling salt?  Same weight?  Comments for sausage making.

 

worktogthr

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• Feb 8, 2017

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All the info you got is great! I had the same questions when I started because I would find some recipes that say 5 tsp of salt without being specific and others that say 2 Tablespoons of kosher. So the weighr is the most reliable way to go. However, once you make a bunch of sausage, you will know what your preference is probably by volume. So for example, I have mostly Mortons Kosher Salt in my pantry, so for me 2 tablespoons to 5 lbs of meat is perfect. Then just a little simple division or multiplication for smaller or larger batches.

 

Last edited: Feb 8, 2017

pugsbrew

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worktogthr said:

All the info you got is great! I had the same questions when I started because I would find some recipes that say 5 tsp of salt without being specific and others that say 2 Tablespoons of kosher. So the volume is the most reliable way to go. However, once you make a bunch of sausage, you will know what your preference is probably by volume. So for example, I have mostly Mortons Kosher Salt in my pantry, so for me 2 tablespoons to 5 lbs of meat is perfect. Then just a little simple division or multiplication for smaller or larger batches.

Click to expand...

Thanks.  I'm just not too sure what pickling salt and granular have in common when using it in sausage making.

 

myownidaho

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• Feb 8, 2017

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I use kosher salt and the recipe I use calls for 36gms. That's about 2Tbsp. Doing a fry test before stuffing is always recommended. If you're concerned about salt intake, go lighter, do your fry test and add a little more if you think it needs it.

 

pugsbrew

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I understand pickling salt is finer then granulated salt, so I would assume it takes less by weight/volumn?

 

Last edited: Feb 8, 2017

myownidaho

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You will need more kosher salt if you're just measuring and not weighing.

Here's Morton's conversion chart.
http://www.mortonsalt.com/article/salt-conversion-chart/

 

Last edited: Feb 8, 2017

pugsbrew

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MyOwnIdaho said:

You will need more kosher salt if you're just measuring and not weighing.

Here's Morton's conversion chart.
http://www.mortonsalt.com/article/salt-conversion-chart/

Click to expand...

thanks.  I see canning salt is exactly equivalent to granular salt, by volume.

 

Last edited: Feb 8, 2017