Marjoram conversion

[Homers1951]

I am about to make Kielbasa and discovered I am out of dried or rubbed marjoram. I have an unopened pouch of ground marjoram but unsure of how much to use. If I require 2.5 grams of rubbed or dried how much ground would I need? I know someone on here knows, LOL. Best sausage website ever. Barry

 

[Dave in AZ]

I am about to make Kielbasa and discovered I am out of dried or rubbed marjoram. I have an unopened pouch of ground marjoram but unsure of how much to use. If I require 2.5 grams of rubbed or dried how much ground would I need? I know someone on here knows, LOL. Best sausage website ever. Barry

This is EXACTLY why correct recipes are given using weight! 2.5g is a weight, not a volume. 2.5g of rubbed = 2.5g of dried = 2.5g of ground! Only when you use silly Tbs and tsp, do different forms of spice make a difference. So, use 2.5g of it ;)

 

[SmokinEdge]

I agree with Dave, but at the same time I know that fine ground spice permeates the sausage more than a courser ground spice will. Marjoram is not a strong spice or herb but I would still pull it back some. 1.5-2g of the powder is what I would do. Ymmv

 

[DougE]

I agree with Dave, but at the same time I know that fine ground spice permeates the sausage more than a courser ground spice will. Marjoram is not a strong spice or herb but I would still pull it back some. 1.5-2g of the powder is what I would do. Ymmv

Split the difference to 1.75g of the ground. If you have already done this sausage recipe, you will then know if you will need more or less of the ground vs dried/rubbed by taste in the finished product.

Since marjoram adds a mild flavor, you may not notice the difference at all and can go with the same amount, by weight. of the dried or powdered.

 

[Homers1951]

Thanks so much guys. Your comments make so much sense. I love this site. I have been making sausage since the 70’s and this site has enabled me to try new recipes. Barry