What salt to use

Discussion in 'Sausage' started by smokeamotive, Jul 15, 2009.

  1. smokeamotive

    smokeamotive Smoking Fanatic

    I've been reading a number of sausage recipies and when they mention salt they don't say what kind. Now I don't use regular table salt at all anymore. pretty much stick to Kosher. What if I'm making Italian and what to smoke them? Do I have to use a curing salt or prauge powder. What salts will work? Kosher, Pickling, Mortons tender quick? A little confused[​IMG]
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    You want to use a non-iodized salt like canning or kosher salt. Italian sausage is typically a fresh sausage, so you would need to add curing salt like prague power #1 along with you regular salt. The prague powder or instacure #1 is mixed 2 tsp. per 10 lbs. of meat, the salt content will vary depending on the recipe, between 3-8 oz's for the same 10 lbs.
    I hope this helps to clear it up some for ya.
     
  3. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Like McG said, Italian sausage is typically a fresh sausage. The recipie I have calls for kosher salt. If you are making a sausage that you wish to cure/smoke the cure should be added in addition to the salt....The cure I use has salt and sodium nitrite (6.25%) I did make some old world itallian sausage that was stuffed and cured. See this link http://www.hicountry.com/spices-dinn...e-italian.html
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    If ya gonna cold smoke it , cure it. Pickling salt finer and should mix easier than kosher or other non iodized salt.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I've been just using kosher salt since I already have it. The finer might be better so maybe I'll try it thanks. I only add cure if I'm going to cold smoke the sausage if I'm hot smoking it I don't bother and its not needed in fresh sausages either
     
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I personally use Kosher salt. I also take whatever amount I need and run it thru a coffee grinder to make it a bit finer. But the way it is will work too. If I could make a suggestion, and Im sure most of the seasoned members here will agree with me, get yourself a copy of Rytek's book, the 4th edition. The bible when it comes to making sausage. Very well written and easily understood.
     
  7. smokeamotive

    smokeamotive Smoking Fanatic

    Thanks Meat Hunter. I was going to ask what people thought of Ryteks books.
     
  8. jjmrascal

    jjmrascal Smoke Blower

    Here is the link to a great site I have come to love regarding sausage. I have bought Mr. Marianski's book and it makes a great companion to Kutas' on my shelf. It is also a bit more informative in many ways. Much of the content of the book is on the website but I recommend the book too. I use Kosher salt in sausage. Add curing salt only if smoking it. Here is the link:

    http://www.wedlinydomowe.com/making-...salt-sugar.htm
     

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