salt reduction

Discussion in 'Sausage' started by roller, Jun 28, 2015.

  1. roller

    roller Smoking Guru SMF Premier Member

    What percent salt reduction do I do in order to compensate for the pink cure in my sausage recipe????
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    At 150 ish Ppm nitrite, 1.09 grams cure #1 per pound of meat etc..... that's 0 .23% by weight... I don't think you can tell the difference...

    For every gram cure, you are adding about 0.94 grams salt...
     
  3. roller

    roller Smoking Guru SMF Premier Member

    Thanks Dave!
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    YW ....
     
  5. darwin101

    darwin101 Meat Mopper

    If your sensitive to salt I would leave out the same amount of salt as the amount of cure you add.  But as Dave says it is a very small amount  and won't be noticed by most.
     

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