How much salt can I cut from this?

[Timber II]

 

[Timber II]

Sorry that posted 2x…..anyway this is just a basic wild game sausage recipe that MEATEATER put out. Can I cut a little of the salt down and still be safe?

 

[Timber II]

My smoke method (thanks to you guys). I’d hang brat size chubs 1.5 hr to come to room temp. Start smoke at 130 and bump up 10 degrees every hr till 170 then wait for IT to hit 154 or so

 

[chopsaw]

I use 18 grams per 2 1/2 pounds of grind .

I like the hang at room temp for 90 minutes . That's key .
I stopped the 10 degrees every hour and smoke at 120 for a few hours , step to 140 , then step to 160 . If it gets late , I'll push the temps a bit , but I stay with the smoker if I do that .

You method certainly works though . The room temp thing is a must for me .
Keep us posted .

 

[Timber II]

So 18g to 2.5 lb would be 72g and would be 2.53 oz to my standard 10 lb batch. In the past I measure 6 tablespoons and then also weigh it and was between 3-4oz depending on the course etc. so that would reduce it quite a bit! Thanks Chop!!

 

[indaswamp]

I find that slowly increasing the temps is key when doing large batches 80-120# because it is a lot of thermal mass, and you want even cooking. Smaller batches....yeah, you could probably bump the temps. in larger steps with no issue.

As far as salt, kilograms is easier to figure out the amounts. 1kilogram is 1000 grams. Also equal to 2.2#.. I like around 1.4-1.5% salt which is 14-15g per kilo. So 4 kilos is about 8.8#......so 56-60grams.....

 

[chopsaw]

Figuring 18 grams to 2 1/2 pounds is the easiest way for me , and portions out even when doing links . Just how I do it , and it works . Others do it different .

Remember , I'm using more weight compared to 2 1/4 pounds . So I'm in the same range at 72 grams .

 

[Timber II]

Most everything I do is 10 lb so I’m gonna try it.
I’m not vertically challenged but mathematics is a different story lol

 

[SmokinEdge]

I’m in the 1.5% salt camp, keep in mind when you add the cure 1 at .25% that ups the total salt to 1.75%.

So if doing 10# batches
10 x 454= 4540 grams of meat
4540 x .015= 68.1 grams salt, so 68 grams salt to 10# meat is close enough.