Spices and Herbs.. Recommended amounts

[daveomak]

On Marianski's forum, they have listed amounts to start with....

 

[shoebe]

Very helpful, thank you

 

[foamheart]

Pretty cool Dave!

 

[daveomak]

It's nice to have a starting place so 10#'s of sausage might still be edible.... I think their recommendation for GARLIC is a little low... but that could just be me....

 

[driedstick]

Thanks Dave,,

 

[tallbm]

Nice post Dave!
Don't you have one of these weight per pound of meat things for Salt as well? That might be good to include here so it's all in one place... if I'm correct that you have one for salt :)

 

[jaxon2]

Thank you!

 

[maineac]

That’s great info to have. Thanks!

 

[SmokinAl]

Thanks Dave!
Al

 

[daveomak]

Nice post Dave!
Don't you have one of these weight per pound of meat things for Salt as well? That might be good to include here so it's all in one place... if I'm correct that you have one for salt :)

Salt, If you are not cutting back, start with 2%, 9 grams per pound... volume measure doesn't work too well, as different salts have different densities... adjust after you try your recipe... Adding sugar, offsets the saltiness.. I use 1% sugar..

 

[tallbm]

Salt, If you are not cutting back, start with 2%, 9 grams per pound... volume measure doesn't work too well, as different salts have different densities... adjust after you try your recipe... Adding sugar, offsets the saltiness.. I use 1% sugar..

Thanks for the info, I knew you had some nuggets of wisdom for us concerning salt :)