Salty sausage question

[hoity toit]

I have been making sausage fro over 36 years and this past week I had a 10 lb batch that come out tasting really salty. What gives. here is the recipe I used. Dave Omack I know you know the mathematics on this so help me figure this out. It was a wild hog also if that matters. plenty fatty too.

10 lb 10 oz pork
90 g kosher salt (course)
12g cure #1
10g sugar
18g black pepper
16g marjoram
10g garlic (granulated)
6g white pepper.

 

[DanMcG]

Looks normal at first glance, By any chance did you use garlic salt instead of powder?

 

[Braz]

I have noticed that some days I taste salt in my food more than other times. I don't know how to account for that. Maybe you are just having one of those days.

 

[pc farmer]

Looks good here too but I am new to sausage making.

 

[motocrash]

Did you use Morton salt and regularly use Diamond Crystal?

 

[chopsaw]

Don't know what you used for the pork , but I'm seeing an awful lot of enhanced pork products lately . Any chance you had a shoulder that was pumped ?


Sorry , Just saw you used wild hog .

 

[pushok2018]

Percentage of salt to your total meat weight is 1.89% - which is less then 2%. Normally, I use 2.0 -2.5 percent of salt for sausages...

 

[bradger]

did you use fine ground salt instead or a different type of salt. was the pork saltier than what you usually use.

 

[bregent]

did you use fine ground salt instead or a different type of salt.

Why would that matter?

 

[siege]

It would matter because coarse salt has more space between the grains. Think about a jar filled with pebbles vs a jar full of sand. It's a matter of grain size....
They are both salty, but you get more salt in a Tablespoon of fine salt, than you get in a Tablespoon of Kosher salt, or sea salt for example.

 

[DanMcG]

did you use fine ground salt instead or a different type of salt. was the pork saltier than what you usually use.

This does matter when using volume measurements, but in this case Hoity Toit is using weight, and 90 grams is 90 grams no matter what the particle size is.
Chopsaw has a good point, I believe an enhanced pork butt can have up to 15% added salt.

 

[bradger]

Why would that matter?

sorry i misread the recipe I see you did it by weight not volume.

 

[Norwester55]

Chopsaw has a good point, I believe an enhanced pork butt can have up to 15% added salt.

If you're not paying attention a pumped Hormel butt or shoulder can ruin your whole day. (don't ask me how I know). I've got a few lo salt/no salt rubs I use just for those. He was using wild pork though.

 

[DanMcG]

He was using wild pork though.

Doh!!, you're right.
I can't think of anything else that would cause it to be salty, outside of a measuring error.

 

[hoity toit]

Looks normal at first glance, By any chance did you use garlic salt instead of powder?

No I used just plain Kosher coarse salt

 

[Polka]

possible measuring error -- I am constantly changing the batteries in my scale -- looking for a new one. R

 

[hoity toit]

Did you use Morton salt and regularly use Diamond Crystal?

I used Kosher coarse salt. The hog was a wild one, not store bought.

 

[Polka]

getting ready for Oktoberfest, eh?
R

 

[hoity toit]

Maybe it was operator measuring error and I mis measured, I am going to give it some time to dry and then see what it tasted like then. Who knows it may end up being doggie treats. Thanks everyone for all of the replies and input.

HT

 

[Braz]

Maybe the boar was spending too much time at the salt lick.:-)