How much salt

[forkin pork]

Ok I did a search in here and didn't find anything quickly on how much salt to use for dry curing (hanging) for simple Italian sausage.
I just want to check really on my figures, because I going back to old school and what I learned from my ex-father in-law.
He would calculate 1/2oz .... per lb of meat. Does sound ok?

Don't worry, I always use pink curing salt.

 

[browneyesvictim]

Particularly for dry curing you should stick to a given recipe and directions. I wouldn't advise going by any rule of thumb on this one. Also it is cure #2 that is used for dry curing. But again, would suggest on a known given safe recipe.

 

[forkin pork]

Yah I knew that it was #2 but just said PINK.
I understand completely the uses of curing salt and the differences, so I'm good there.
As far as the old school, this is a recipes, using 1/2oz salt per lb, and it was a great recipe, and I want to capture that good old taste that I remember.
Again I always use curing salt#2 with dry curing, I was just wondering if anyone had any concerns with the salt calculations

 

[daveomak]

For dry curing... The norm is ~2.75% kosher salt and 0.25% cure... That give you a total of ~3% salt... Some use a little more salt.. maybe up to 3.25-3.5% salt... but you are getting into the "I can really taste the salt" territory...

Taken from Mariansky's forum...
The salt is applied at around 6% to a country ham which needs plenty of protection, about 3% for a dry fermented sausage, 2.5% for semi-dry fermented sausage and only 1.8% for a smoked one. At home you can do whatever pleases you, although we don't see why someone would not want to make products in a safe way.

 

[forkin pork]

Right on point daveo, thanks.
What I ended up doing is measuring out the salt, adding 3/4 of it and mixing with all my spices that I wanted, not much keeping things very simple. Then I fried some up to taste, right off the bat I think things were perfect salty but not over whelming, just right.
Then I added the cure #2 and mixed, it is now sitting over night, and tomorrow will remix, and stuff.

 

[daveomak]

As it dries, it will get saltier... but, that's a good thing... more powerful flavor and not wanting to eat it all in one sitting..

 

[forkin pork]

You got that right