www.sausagemaking.org

The web's favourite resource for sausage makers everywhere!

Skip to content

Type of salt

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
Forum rules
Post a reply

Type of salt

Postby wurstmacher » Mon Sep 16, 2019 3:15 pm

Have a recipe for sweet Italian sausage calling for 36 grams kosher salt for 5# of pork shoulder, question is does it matter if it's coarse or fine kosher salt?
wurstmacher
Newly Registered
 
Posts: 2
Joined: Wed Sep 19, 2018 7:18 pm
Top

Re: Type of salt

Postby NCPaul » Tue Sep 17, 2019 10:12 am

Both would be fine for a fresh sausage. My favorite tip is to salt the cubes of meat the night before you grind it. Welcome to the forum. :D
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2935
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina
Top
Post a reply

Return to Beginners

Who is online

Users browsing this forum: No registered users and 11 guests

Powered by phpBB® Forum Software © phpBB Group
sausagemaking.org | website design | British Landscape