Knowledge Base > Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.
Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.
This event was on
Tuesday, July 19, 2022 at 3:00 pm Pacific, 2:00 pm Eastern
Join Chef Barton Seaver to explore the ancient art of sausage and the variety of global flavors of sausages.
Barton will not only discuss ways to make sausage and its history in … Read More.
Question:
What is the % of salt you aim for on your fresh sausages?
— Jules Carney
Answer:
See this is different. It's usually I use
about two tablespoons of kosher salt per four
five pounds of meat is about what
I used.
I find that that is enough. There's so many other flavorings and
also that it gets so integrated as
opposed to a pork roast.
I might put more than two tablespoons of
salt on the outside of it because it's not going to integrate fully
but when you season it mix it up completely
the salt is completely integrated and then it's ground
down. The smaller amount of
salt goes a long way in this in this.
Instance so I think about two tablespoons of salt
for five pounds of meat is meat and fat is just
about right cool.
