Guidelines for spice usage......

[daveomak]

I just ran across this again....  It could have come from here but I can't remember....   thanks to whomever posted it where I could find it.....

It should be a good starting point for making rubs and general seasoning use....    Dave

Guidelines for Spice Usage

General rule: About 1-2 g of spice is added to 1 kg (2.2 lbs) of meat. One teaspoon of dried ground spice weighs about 2 grams.

The following tables are reprinted with permission from the book "Home Production of Quality Meats and Sausages"

Chapter 12 Creating Your Own Recipes and will help you create your own recipes.

This is how much spices the professional sausage maker adds to 1 kilogram (2.2 lbs) of meat.

Spice in grams per 1 kg of meat
Allspice	2.0
Bay leaf	2 leaves
Cardamom	1.0 - 2.0
Caraway seeds	2.0
Caraway powder	0.5
Cayenne pepper	0.5
Celery salt	1.0
Chillies	0.5
Cinnamon	0.5 - 1.0
Cloves	1.0 - 2.0
Coriander	1.0 - 2.0
Cumin	1.0
Curry powder	1.0
Fennel	2.0
Fenugreek	1.0
Garlic paste	3.0 - 5.0
Garlic powder	1.0
Ginger	0.5
Juniper	2.0
Mace	0.5
Marjoram	2.0 - 3.0
Mustard	2.0
Nutmeg	1.0
Onion (fresh)	10.0
Onion powder	2.0 - 5.0
Paprika	2.0
Pepper-white	2.0 - 3.0
Pepper-black	2.0 - 3.0
Red peppers	0.5
Thyme	1.0
Turmeric	2.0 - 4.0
Other Ingredients in g per 1 kg of Meat
Non fat dry milk powder	4.0
Soy powder concentrate	1.0 - 3.0
Sugar	1.0 - 2.0

 

[kathrynn]

Thanks for posting this!  Will help folks out bunches! 

Me Too! 

Kat

 

[diggingdogfarm]

That info came from the wedlinydomowe.com website, it's a chart of recommended amounts of spices to be used when creating new sausage recipes.

"This is how much spices the professional sausage maker adds to 1 kilogram (2.2 lbs) of meat."

http://www.wedlinydomowe.com/sausage-recipes/secrets

~Martin

 

[daveomak]

Thanks Martin...It is good to acknowledge where stuff comes from....   Dave