Homemade Sausage Making

We have many members who have joined in the last 12 months and it is fitting to point them toward some of the older posts which are relevant to our craft. This is one that needs to be read and understood by everyone for the ultimate in sausagemaking results.

http://www.wedlinydomowe.pl/en/viewtopi ... =2164#2164

Thanks Chef-O,
This one is important because a lot of people believe they can just cut down the salt as much as they like. Not so! It is needed to modify proteins and protect against all kinds of microorganisms. It's a big, big, mistake to cut down the salt in a recipe without checking with a professional first. In many cases, SOME may be eliminated but most people would be surprised just how much is required for expected benefits - especially in fermented sausages!

Best Wishes,
Chuckwagon

The salt in our diet is from many sources and when we cook from basic ingredients we have control over where we put the salt. I figured that we could get a daily maximum of salt from some types of sausage if we consumed more than about six ounces. In which case you simply don't add salt to the other foods eaten that day.