Is there a standard type of salt used for sausage making?

Discussion in 'Sausage' started by worktogthr, Apr 4, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    In my cooking, I use Morton's Kosher salt for just about everything.  I did notice recently that some of my sausage batches seem a little underseasoned probably because they are lacking salt.  I didn't have a grams scale until recently and was using volume measurements instead of weighing my ingredients.  I know that kosher salt will weigh less than table salt of an equal volume.  Lesson learned, I will weight my ingredients now that I have a grams scale.  But here is my question...

    If trying to follow a recipe that ONLY lists volume amounts, which kind of salt should I use?  I know this might be hard to answer but I was just curious what you all think.

    Thanks,

    Chris
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Chris, morning...   Kosher.....   Generally, I will use 1.75 % - 2 % salt...  by weight....   make a batch and then you can adjust for your preference.... 
     
    Last edited: Apr 4, 2016
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We use Kosher salt too!

    Al
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I use Morton Kosher ~7.5oz per cup...Diamond Crystal is ~5oz per cup...Table Salt is ~10oz per cup. Most recipes that just say, " 1 tablespoon Salt ", they are talking Table Salt as that is what most folks will have on hand...JJ
     
    Last edited: Apr 4, 2016
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks all!  That can be why a few recipes I have made seem to be lacking in the salt department.  Using tablespoons of kosher while they are probably assuming table salt.
     
  6. We use sea salt. It seems to work fine. At least everyone who eats our sausage seems to like it.
     
    Last edited: Apr 4, 2016
  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I've been using canning salt.
     
  8. I use kosher salt and go by weight. 1.5% of of the total weight works for me. Keep notes,nice thing is once you find what works for you it's easily repeatable.
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Kosher or Sea salt by weight here. No cure for fresh, cure #1 for cured, smoked. Cure #2 for dried. I don't use QT.
     
  10. venture

    venture Smoking Guru OTBS Member

    I hate it when recipes don't say what kind of salt.  As JJ said, if not stated, I assume table salt and use Kosher, adjusting accordingly.  It would be even better if they would give a weight, but.....??  After a few batches I found that many similar recipes use a general ratio which I can adjust to my own taste.

    Good luck and good smoking.
     
    Last edited: Apr 4, 2016
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks everyone for all of your input.  If I see any recipes that don't specify I will assume table and convert over to the right amount of kosher.  This is why I love this place. One question and a ton of people offer their help.  Thanks again!
     
  12. smokeymose

    smokeymose Master of the Pit

    Unless the recipe calls for a specific type of salt, I just go with Kosher. Seems to work...
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Most the time i use pure salt for meat processing or just plain old non iodized.
     

Share This Page