Arithmetic help Sausage salt %
Posted: Sat Oct 01, 2016 22:04
Re: "Polish sausage" like "kielbasa" in laymans terms ---lightly smoked , till possibly "ready to eat", or requiring post smoke poaching .....
Ok, in my quest for less salty sausage than available commercially, as a continuation of my previous post - http://wedlinydomowe.pl/en/viewtopic.php?t=7969
So, again, I am looking for my local Butcher to make me lower salt sausage,(due to Taste, Not dietary reason), although that could help also.
SO, I need to give him a % by weight.
So, after much reading on this site and others, and responses from my above post, I am basically getting "1.5 %' by weight salt for "lower salt" sausage.
OK, fine, makes sense.
BUT - Here is my problem with accepting that as my answer ----
When I look at "nutritional label" of commercial retail sold sausage, the typical average is " 500mg Total Sodium/ 2OZ"
When I do the arithmetic, that comes to rounded off .8%.
Yes, .8%, just under 1%, far from 1.5 to 2.00%, that I read is typical.
BUT - something here makes no sense.
THAT is the mystery, and point of this post.
The commercial stuff is WAY toooo salty, but the math shows .8%, way different than 1.5%- 2% advised in recipes here, , AND, this is serving weight, AFTER shrinkage, AND, ALL Sodiums combined, not just "Salt".
So, arithmeticaly, milligram/ 1000 GM %, would be EVEN LESS in the raw mix than .8%, because AFTER shrinkage, AND including ALL "sodium"not just "salt" it is .8%.
I am totally confused.
Again, the commercial retail sausage is an average of 500mg "sodium" per 2 oz.
For me that comes up on the calculator as .8%, and WAYYY too salty.
You probably should read my previous post, link above before answering.
Help please. Marc
Ok, in my quest for less salty sausage than available commercially, as a continuation of my previous post - http://wedlinydomowe.pl/en/viewtopic.php?t=7969
So, again, I am looking for my local Butcher to make me lower salt sausage,(due to Taste, Not dietary reason), although that could help also.
SO, I need to give him a % by weight.
So, after much reading on this site and others, and responses from my above post, I am basically getting "1.5 %' by weight salt for "lower salt" sausage.
OK, fine, makes sense.
BUT - Here is my problem with accepting that as my answer ----
When I look at "nutritional label" of commercial retail sold sausage, the typical average is " 500mg Total Sodium/ 2OZ"
When I do the arithmetic, that comes to rounded off .8%.
Yes, .8%, just under 1%, far from 1.5 to 2.00%, that I read is typical.
BUT - something here makes no sense.
THAT is the mystery, and point of this post.
The commercial stuff is WAY toooo salty, but the math shows .8%, way different than 1.5%- 2% advised in recipes here, , AND, this is serving weight, AFTER shrinkage, AND, ALL Sodiums combined, not just "Salt".
So, arithmeticaly, milligram/ 1000 GM %, would be EVEN LESS in the raw mix than .8%, because AFTER shrinkage, AND including ALL "sodium"not just "salt" it is .8%.
I am totally confused.
Again, the commercial retail sausage is an average of 500mg "sodium" per 2 oz.
For me that comes up on the calculator as .8%, and WAYYY too salty.
You probably should read my previous post, link above before answering.
Help please. Marc