Many times over the last few years that I've been on this forum I've witnessed folks that have complained about too much salt in their sausage after smoking. One of the common denominators is that they are using teaspoons or tablespoons to measure ingredients out.
In order to show the differences in SALT when measured out with "spoons", I did an experiment this evening.
I took 6 different salts and measured out 1 level Tablespoon of each. The salts used in this experiment were:
Popcorn salt
Normal Morton's table salt (non iodized)
Morton's kosher salt
Morton's ice cream salt
Smoked Morton's kosher salt (smoked by me, not store bought)
Himalayan pink salt (the stuff my bride loves)
Before starting the test, I checked the calibration of my scale.
All looked good, so I began weighing the samples.
As you can see from the pic below, there are big differences with some and slight differences with others.
In order to quantify my findings, I measured each type of salt 3 times, with new salt each time, and took the average of each for the presentation board.
Once I was finished with all measurements, I once again checked the calibration of my scale.
So, if you want repeatable recipes, and you want to make certain that your sausage isn't too salty, start weighing your ingredients!
The scale shown above cost 15 bucks on Amazon. It's a cheap investment that will pay for itself in short time.
In order to show the differences in SALT when measured out with "spoons", I did an experiment this evening.
I took 6 different salts and measured out 1 level Tablespoon of each. The salts used in this experiment were:
Popcorn salt
Normal Morton's table salt (non iodized)
Morton's kosher salt
Morton's ice cream salt
Smoked Morton's kosher salt (smoked by me, not store bought)
Himalayan pink salt (the stuff my bride loves)
Before starting the test, I checked the calibration of my scale.
All looked good, so I began weighing the samples.
As you can see from the pic below, there are big differences with some and slight differences with others.
In order to quantify my findings, I measured each type of salt 3 times, with new salt each time, and took the average of each for the presentation board.
Once I was finished with all measurements, I once again checked the calibration of my scale.
So, if you want repeatable recipes, and you want to make certain that your sausage isn't too salty, start weighing your ingredients!
The scale shown above cost 15 bucks on Amazon. It's a cheap investment that will pay for itself in short time.