How much salt in fresh sausage

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martin
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How much salt in fresh sausage

Post by martin » Sat Jan 28, 2017 23:30

Hi
Just prep some pork shoulder for fresh sausage. Try this time make low salt , so usually I put 17-18 grams per kilo, this time I want add 14 g .
My question is : is this amount of salt is ok for fresh sausage and don't make my sausage untasty?
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Post by LOUSANTELLO » Sun Jan 29, 2017 03:58

I always use 1.5%
Sleebus
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Post by Sleebus » Sun Jan 29, 2017 16:02

Martin, I use the same as you 1.75%. If the cook method is a grill, I'd say 1.5% is probably better. If poaching, 1.75%. I haven't tried 1.5% for fresh, but I'm going to on the next batch.
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redzed
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Post by redzed » Sun Jan 29, 2017 16:47

For fresh sausage you can basically use what suits your taste buds or dietary restrictions. I've come across people who use as little as 8-10g/kg. But with sausage we have to keep in mind that salt is not only used for flavour. It also is there as a preservative to keep it fresher for a longer period of time, and also to set the texture as the salt extracts the myosins to form that glue that makes the meat sticky when we mix it. An inadequate amount of salt, especially with sausage with a high fat amount, can result in a crumbly sausage.

Getting back to the question, 14g/kg should be fine, and only you can judge whether it was suitable.
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Post by fatboyz » Sun Jan 29, 2017 17:39

The Swiss boys here always go with 15g for fresh and 25 for fermented. In small batches a small change is more noticeable than in bigger batches. "The solution to Pollution is dilution" adage works here too.
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Post by Sleebus » Sun Jan 29, 2017 18:12

redzed wrote:An inadequate amount of salt, especially with sausage with a high fat amount, can result in a crumbly sausage.
Good to know.
martin
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Post by martin » Tue Jan 31, 2017 01:56

Thx 😄
So The sausage is done, i dont now the taste now ( sinus infection ) but wife said is ok not salty. I think i make one mistake, i just add not even a tsp ,special meat binder ' <( from butcher packer ) for 6 lb of meat,Why i dont know , just foud this phosphate in my shelf and something tell me add it. I expect much juicier product, but at the final I don't like consistency, is like bubble gum , so experiment is not satisfied. I like juicy sausage and like feel meat not silicone.
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Post by Sleebus » Sat Feb 04, 2017 23:08

Made 9# of breakfast sausage this morning, used 1.5% instead of the recommended 1.8%. I liked it better...1.8% seemed a bit much. However, 1.5% was at the lower limit of how low I'd go. Wouldn't reduce any further than that.
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