Salty sausage question

[daveomak]

10# = 4540 gram....
10 oz. = 284 grams....
4824 grams....

90 grams + 11 grams in the cure= 101 grams salt...

101/4824 = 2.1% salt...

Maybe you have reached that age where salt becomes more tasty....
I know I'm in the less than 2% salt now... maybe closer to 1.7-1.8% salt...

ALSO... Wild game will expose the salt flavor more than domestic animals, for some reason not known to me... especially the pig family like bears etc...

 

[zwiller]

I have had an occasion where I had tared the scale for larger liquid container and forgot to re-tare for smaller bowl for spices. Another thought is whether the salt was well mixed maybe? I dissolve in water but no idea if that really helps at all.

 

[indaswamp]

What Dave said....

I use 1.4~1.5% total salt with wild boar sausages.

 

[chef jimmyj]

That's basically Kielbasa. Slow simmer in plenty of water, then brown in Bacon Grease or on the Grill, if you wish. The slow simmer will pull some salt out. Mom always Simmered Kielbasa. I didn't have it fryed, grilled or broiled, split in half, until I met my wife. Here father, Polish too, liked it that way, crispy...JJ

 

[Capt greg]

Did by chance was there any salt in the cure #1?

 

[chef jimmyj]

Cure #1 93.75% Salt but, you are using such a small amount of Cure #1, 0.25%, it is insignificant...JJ

 

[Capt greg]

Cure #1 93.75% Salt but, you are using such a small amount of Cure #1, 0.25%, it is insignificant...JJ

I use 1 teaspoon per 5 lbs of #1 Prague seams to work ok?

 

[chef jimmyj]

That would be the correct amount. That or if you start weighing your meat, in Grams, add 0.25% of the total weight. This makes life easy when you find yourself with 6 and 1/4 pounds of meat and need to figure how much cure to add...JJ