With all respect, you should know you’re salt percentage to Meat weight .That is a known value, and repeatable always. Learn to cook with salt as a percentage this will give you the control over taste and sodium content in your finished product. No matter if sausage or stew.
Add up the total weight of meat and or soup stock in pounds. Convert that to kg. That is 454kg per 1pound. Then multiply that by salt desired in percentage.
like this: 1 pound=454 grams. So,,,,, to obtain a certain salt percentage you would do this:
454x0.015=6.81 grams of salt per pound of whatever.. You can increase or decrease this easy. Say you want 0.1% salt:
454x 0.01=4.54 grams per pound. This is all for one pound of meat, or one pound of soup or stew including meat. This method is absolutely repeatable and gives you control on your salt.
Pickling and canning salt is a fine salt and is more dense in volume than is kosher salt. So measuring salt volumetrically will never be accurate. Weighing is accurate. The volume changes, but the salt content ( weight) is same.
I hope this helps.