How much salt and pink salt (in grams) do I need for 50kg of pork sausages?
I have worked out for 50kg of pork meat I will need 1200g of salt and 155g of pink salt. Is this correct?
curingsausages
How much salt and pink salt (in grams) do I need for 50kg of pork sausages?
I have worked out for 50kg of pork meat I will need 1200g of salt and 155g of pink salt. Is this correct?
Best Answer
According to Smoking Meat Forums, you would need 2 ounces of pink salt for 50 lbs of sausage, which is a ratio of 0.0025 pink salt to meat (they provide three significant digits) for short curing time sausages. These are sausages which will be cooked or smoked.
Therefore, converting to metric, 50 kg, you would require 125 grams or so pink salt.
Note that the regular salt is not really a curing agent at concentrations used in this type of sausage, but for flavor and texture:
You would need to provide an original recipe or formula on which you have based your calculations to get any validation of your computation of the regular salt amount.
See also: