Good morning!
Due to a recent medical incident the Mrs. needs to keep her sodium intake as close as possible to 2000mg a day or less. Since my sausage has a lot in it, I thought I'd try something with alternatives.
My regular recipe:
5lb pork shoulder
2 1/2 tbsp Morton kosher salt
1/2 tbsp sugar
1tbsp course black pepper
5 cloves garlic, minced
1tsp marjoram
1tsp mustard seed
1tsp onion powder
1tsp white pepper
1tsp #1 cure
1 cup SPC (I normally only go with 3/4 cup)
1 cup ice water (or as needed to get the mix right)
Using the same recipe, I substituted 2 tsp salt substitute (No Salt brand) and 1/2 tsp Accent.
The Accent is 60mg per 1/8 tsp (which would be 240mg). I couldn't find the sodium content of #1 cure so I went with Morton table salt numbers which is 590mg per 1/4 tsp., which should be 2360mg, giving me a total of 2600mg for the batch. 520mg per lb more or less.
I normally only do fresh now, but I like to use cure because I like to air dry the links a bit before the refrigerator.
SPC goes in the next day with water just before stuffing.
After 2 hours in the garage and just over 24 hours in the fridge it seemed dry enough and colored up a bit more.
I got 16 links (and a midget), so I'm going with more or less 160mg per sausage.
I'd been wanting to try something with roasted Brussels sprouts and potatoes, so I oven cooked 3 of them and cut up.
I don't understand the holes. I've never had that happen. It's not dry or crumbly and there was no "fat out".
As for taste, it tastes like my regular recipe, but we both thought it "needed something", then it dawned on us, that something was salt....
According to Rytek Kutas, potassium chloride can be used to replace the salt, you just have to be careful about bitterness if too much is used, which is why I only went with 2 tsp. Maybe adding a couple of teaspoons and bumping up the sugar?
Oh well, we have 13 sausages to eat before I try again....
This diet is frustrating. I've already realized I have to give up making my own bacon, but we won't give up sausage without a fight!
Gotta go now. I have an appointment for my first of two shots...
Thanks for looking and have a wonderful day!
Due to a recent medical incident the Mrs. needs to keep her sodium intake as close as possible to 2000mg a day or less. Since my sausage has a lot in it, I thought I'd try something with alternatives.
My regular recipe:
5lb pork shoulder
2 1/2 tbsp Morton kosher salt
1/2 tbsp sugar
1tbsp course black pepper
5 cloves garlic, minced
1tsp marjoram
1tsp mustard seed
1tsp onion powder
1tsp white pepper
1tsp #1 cure
1 cup SPC (I normally only go with 3/4 cup)
1 cup ice water (or as needed to get the mix right)
Using the same recipe, I substituted 2 tsp salt substitute (No Salt brand) and 1/2 tsp Accent.
The Accent is 60mg per 1/8 tsp (which would be 240mg). I couldn't find the sodium content of #1 cure so I went with Morton table salt numbers which is 590mg per 1/4 tsp., which should be 2360mg, giving me a total of 2600mg for the batch. 520mg per lb more or less.
I normally only do fresh now, but I like to use cure because I like to air dry the links a bit before the refrigerator.
SPC goes in the next day with water just before stuffing.
After 2 hours in the garage and just over 24 hours in the fridge it seemed dry enough and colored up a bit more.
I got 16 links (and a midget), so I'm going with more or less 160mg per sausage.
I'd been wanting to try something with roasted Brussels sprouts and potatoes, so I oven cooked 3 of them and cut up.
I don't understand the holes. I've never had that happen. It's not dry or crumbly and there was no "fat out".
As for taste, it tastes like my regular recipe, but we both thought it "needed something", then it dawned on us, that something was salt....
According to Rytek Kutas, potassium chloride can be used to replace the salt, you just have to be careful about bitterness if too much is used, which is why I only went with 2 tsp. Maybe adding a couple of teaspoons and bumping up the sugar?
Oh well, we have 13 sausages to eat before I try again....
This diet is frustrating. I've already realized I have to give up making my own bacon, but we won't give up sausage without a fight!
Gotta go now. I have an appointment for my first of two shots...
Thanks for looking and have a wonderful day!
