Master Smoked Sausage Recipie

[paramedkking]

I apologize if this topic has been discussed however I am needing the percentage of product to meat ratios for the following:

High Temp cheese
Brown Sugar
Green Onion (fresh)
Jalapeno (dehydrated and fresh)
Roasted Garlic
Fruit (dehydrated pineapple, etc.)
Anything else you guys add that is good

I am currently using Rebel Butcher smoked sausage seasoning and add 18g/per pound of meat (any advice on this g per pound appreciated). I have been experimenting with the above additives but I'm sure someone here has mastered the percentages. Any information any of you could share would be much appreciated.

 

[PolishDeli]

A good place to start is about 2g/kg of meat, of each spice. That number works for sugar too. Note that this is for dry ingredients.

Salt should be 18g~20g/ kg of meat. Is your Rebel Butcher mostly salt?

 

[slavikborisov]

I apologize if this topic has been discussed however I am needing the percentage of product to meat ratios for the following:

High Temp cheese
Brown Sugar
Green Onion (fresh)
Jalapeno (dehydrated and fresh)
Roasted Garlic
Fruit (dehydrated pineapple, etc.)
Anything else you guys add that is good

I am currently using Rebel Butcher smoked sausage seasoning and add 18g/per pound of meat (any advice on this g per pound appreciated). I have been experimenting with the above additives but I'm sure someone here has mastered the percentages. Any information any of you could share would be much appreciated.

im going to give you g/kg of meat so you can convert how you like or just weight your weight in Kg

High Temp cheese i do 130g-150g/kg of meat
Brown Sugar 10g/kg if you like it really sweet go 20g or 30g
Green Onion (fresh) 3-5g/kg
Jalapeno (dehydrated and fresh) i use pickled as its the only way to get consistent product just strain the vinegar before adding to meat..... 70g/kg diced up from the jar... dehyrdated would be 4-10g/kg depends on how spicy you like you meat.
Roasted Garlic i used dried granulated garlic 4-8 g/kg
Fruit (dehydrated pineapple, etc.) never tried any fruit in mine but a good start point is 5-10g/kg of fruit i would guess

 

[crazymoon]

PMK, I only use two of those ingredients:
1 pound of high temp cheese per 10 pounds of mix
I jar of Mt. Olive chopped jalapenos per 10 pounds of mix
I do use garlic but that is a personal preference. I just add cloves and clove size is all over the place , so I'll omit my recipe on it.
Write down what you use and how much for future reference. Make small batches and IMHO it's better to go light and add more next time then to make something too strong and maybe inedible.

 

[chopsaw]

One handful of each , 2 if you have small hands .

 

[Fueling Around]

Many here convert all weights to metric as the %'s are easier to calculate.

Being you want to make smoked sausage you missed an important ingredient, cure.

Sodium nitrite is commonly used at 0.25% by weight or 2.5 grams per 1,000 grams of grind.
Another to consider is sodium erythorbate for anti oxidant and color fixing especially when adding cheese to the grind.

 

[thirdeye]

I am needing the percentage of product to meat ratios for

Here is a link to a page with sausage basics as well as tips and tricks. At the end is a list of various ingredients and recommended amounts to use as a starting point. This is really nice when you want to tweak a recipe, substitute one ingredient for another ingredient, or for reverse engineering a recipe.

https://www.meatsandsausages.com/sausage-recipes/secrets

 

[BGKYSmoker]

If your going to make smoked sausage with cure you may want to nix the pineapple as it will break down the meat and you will be stuffing mush meat.