Kosher Salt in sausage

[bluebombersfan]

I am making Rytek's 10lbs of fresh sweet italian sausage but have a question.  The recipe calls for 4 Tb. salt.  I made a note before after reading Ryteks book that the guideling was 10g of salt per pound of meat.  4Tb. of kosher only comes to about 57g.  How much salt should I use?

Thanks!

 

[BGKYSmoker]

Sorry i dont weigh by grams my items.

But

1 tsp of kosher or sea salt = 2/3 tsp non iodized salt

1 Tbs of kosher or sea salt = 2 tsp non iodized

1 cup kosher or sea salt =2/3 cup non iodized.

Hope this helps some.

 

[bluebombersfan]

Sorry i dont weigh by grams my items.

But

1 tsp of kosher or sea salt = 2/3 tsp non iodized salt

1 Tbs of kosher or sea salt = 2 tsp non iodized

1 cup kosher or sea salt =2/3 cup non iodized.

Hope this helps some.

Thanks very much Nepas that is just what I was looking for!!  I will jot this down in my book!!!

Brian

 

[diggingdogfarm]

I would use 1.8% salt.

~Martin

 

[bluebombersfan]

I would use 1.8% salt.

~Martin

Thank you!

 

[jp61]

I've made that same exact recipe with canning salt and thought it turned out fine.

 

[boykjo]

When Making sausage........... I have used this conversion chart to go from kosher to regular table salt and it came out way too salty and had to pitch what I made..... Mortons says

Generally, you may use Morton[emoji]174[/emoji] Coarse Kosher Salt in place of table salt in recipes. We do not recommend using Morton[emoji]174[/emoji] Coarse Kosher Salt in baking recipes, unless used as a topping, where a coarse salt would be desired. For general use in teaspoon amounts, use the same amount of Morton[emoji]174[/emoji] Coarse Kosher Salt as table salt. For amounts greater than a teaspoon, please refer to the Morton Salt Conversion Chart.

I dont know what the difference is when your using amounts greater than a teaspoon but its always better not to put enough in than put too much  ....I have been using the same amounts, tsp per tsp with flawless results

This is what I have experienced

Joe