Tried converting a sausage recipe to make meatloaf. Way too much salt. The seasoning mix was good but needed a fraction of the salt. Hiss Boo, had to toss it.
The recipe called for 13 oz of salt for 15 lb of meat in making the sausage. THats 0.87 oz of salt per lb or 1.73 oz for 2 lb. Based on indaswamp's formula, it should more have been 1/4 oz which sounds better.I use my home-made frozen sausage in my meatloaf all the time. This doesn't sound right. Are you sure you didn't mistake teaspoons for tablespoons, or measure out the salt twice?
The recipe called for 13 oz of salt for 15 lb of meat in making the sausage. THats 0.87 oz of salt per lb or 1.73 oz for 2 lb. Based on indaswamp's formula, it should more have been 1/4 oz which sounds better.
The recipe called for 13 oz of salt for 15 lb of meat in making the sausage. THats 0.87 oz of salt per lb or 1.73 oz for 2 lb. Based on indaswamp's formula, it should more have been 1/4 oz which sounds better.
If I'm mixing from scratch , I weigh in grams . I follow Marianski's 18 grams per 2.2 pounds of meat . Comes out to about 3 tsp . Which lines up with Thirdeye's suggestion . Since I started doing it like that , no more to salty .5 to 6 teaspoons of kosher salt
And you can use ANY salt since size of grind does not matter when weighing.If I'm mixing from scratch , I weigh in grams . I follow Marianski's 18 grams per 2.2 pounds of meat . Comes out to about 3 tsp . Which lines up with Thirdeye's suggestion . Since I started doing it like that , no more to salty .
Weighing is hands down the most accurate. An often un-noticed culprit in volume measuring are the tools themselves. Measuring spoons are notorious for being inaccurate, some by as much as 20%.You brought up another issue with salt.
The volume versus weight (my prefered) method of measuring.
Salt by volume goes all over the spectrum. Salt by weight is ... salt