How Much Salt to Season 1.5 Lb Ground Beef

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Corporeality of own seasoning per LB of meat ??

• Thread in 'Sausage' Thread starter Started by JckDanls 07,
• Start engagement Aug 27, 2014

• #1

half dozen,737

1,301

Joined Sep ten, 2011

Is there a standard amount of 1's own seasoning mix to apply per LB (5lb,10lb,) of meat ? I understand there is the "mix and fry" test... that gets ya kinda close simply it'southward definitely unlike after seasoning has fourth dimension to saturate the meat... but anyways.. was just wondering where would exist a adept identify to showtime....

• #2

4,351

188

Joined May 12, 2013

Hello Keith.  I am Not the sausage guy.  In my express experience my answer would be no.  At least non until you lot develop the season you want.  Once you have your flavour contour per kilo/pound of meat then I see where you are coming from.  Yous could have a premixed sausage seasoning and then add Ten per kilo/pound.  I don't have to tell you but new folks may be reading, ALWAYS add the cure separately and weigh information technology advisedly!  Below is the recipe I utilize.  It is cobbled together from many different recipes and reminds me as much as I tin can remember of the sausage I got back home in S. Tx..  Keep Smokin!

Danny

2kg. - PORK (xx% - 30% FAT)

1kg. - Beefiness - MARBLED Beefiness SAME AS USED FOR HAMBURGER

27g. - Table salt  23g. IF Adding CURE

8g. - Basis Blackness PEPPER

2g. -  GARLIC GRANULES

i/ii tbs. - Stale MARJORAM

3g. – PAPRIKA

6g. - Cerise CHILI FLAKES

3g. - Basis FENNEL SEEDS

7g. - CURE NO.one

one c. – Water as needed

• #3

26,966

4,653

Joined November 12, 2010

Is in that location a standard amount of one's own seasoning mix to apply per LB (5lb,10lb,) of meat ? I understand there is the "mix and fry" exam... that gets ya kinda close just it'southward definitely different after seasoning has fourth dimension to saturate the meat... but anyways.. was just wondering where would be a practiced place to first....

I usually go with 2% common salt, ane% sugar and the residuum is what ever you like....
Hither is a guide I constitute for the amount of spice to add to meat.... information technology's a start.... you may detect some need tweaking....

Spice in grams per 1 kg of meat

Allspice two.0
Bay leaf 2 leaves
Cardamom 1.0 - two.0
Caraway seeds 2.0
Caraway powder 0.5
Cayenne pepper 0.5
Celery common salt one.0
Chillies 0.5
Cinnamon 0.5 - 1.0
Cloves i.0 - 2.0
Coriander 1.0 - 2.0
Cumin one.0
Curry powder 1.0
Fennel 2.0
Fenugreek 1.0
Garlic paste 3.0 - 5.0
Garlic powder 1.0
Ginger 0.v
Juniper 2.0
Mace 0.5
Marjoram 2.0 - 3.0
Mustard ii.0
Nutmeg ane.0
Onion (fresh) x.0
Onion powder 2.0 - 5.0
Paprika 2.0
Pepper-white two.0 - 3.0
Pepper-black 2.0 - 3.0
Red peppers 0.5
Thyme 1.0
Turmeric ii.0 - four.0
Other Ingredients in g per ane kg of Meat
Non fat dry milk pulverisation 4.0
Soy powder concentrate 1.0 - 3.0
Sugar i.0 - 2.0

Here is another guide.....
http://world wide web.meatsandsausages.com/sausage-recipes/secrets

Last edited: Aug 27, 2014

• #4

7,404

830

Joined Apr 28, 2010

A proficient starting point is 1/2 tsp of spice per lb of meat....... when your spices (count) increment the volume will increase per lb of meat.

• #5

6,737

1,301

Joined Sep 10, 2011

A good starting point is 1/two tsp of spice per lb of meat....... when your spices (count) increase the book will increase per lb of meat.

are you saying i/2 tsp of EACH spice... or 1/2 tsp of spices after they have been mixed together ??

what I'yard wanting to practice is make some snack sticks using my Southwestern style rub that I use on my chicken...

this is per chicken

1 tablespoon chili powder
i teaspoon garlic powder
ane teaspoon ground cumin
one teaspoon salt
1 teaspoon sugar
iii/4 teaspoon basis black pepper
ane/2 teaspoon allspice
1/2 Teaspoon Cayanne Pepper

• #6

7,404

830

Joined April 28, 2010

1/2 tsp of each spice. If your using cure # 1 i would increase the salt to i.5 tsp common salt per lb of meat. These are starting points. you will have to suit as you perfect your recipe. I would dorsum off on the cayenne unless you similar it really hot

• #7

6,737

1,301

Joined Sep 10, 2011

any others responses ?? Don't want to do "per spice"... looking to utilize the already mixed concoction up above...

Last edited: Dec 30, 2014

• #8

five,245

2,115

Joined Jan 4, 2014

If that spice mixture is already mixed together, I'd say go for it on a ii# batch and encounter what yous call up.  2# of meat is close to what yous'll get from a whole fryer bird.

I don't meet whatsoever cure in the recipe.  If you're using Cure #one the salt may be ok, but if you utilize MTQ, you'll need to adapt the common salt in your spice mix.

Accept notes on EXACTLY what you utilize and how much.  If it needs to exist altered a fleck, take notes on the alterations also.  The fry test works pretty well for me most of the fourth dimension, minus the smoke of class.

• #9

3,307

163

Joined Jul 2, 2012

I've been slowly converting some recipes to Diggin Dogs spread sail. I'yard sure you've run across it before and it might help with what you are trying to practice. Information technology calculates the ingredient percentages as as you add or change the individual ingredient amounts. For me, it is the easiest mode to watch % amounts. There are some similarities with table salt, sugars etc. but the spice amounts tin exist much different between sausage types.

http://world wide web.smokingmeatforums.com/t/138180/sausage-meat-curing-recipe-template-w-scaling-calculators

• #10

6,737

1,301

Joined Sep x, 2011

Thanks Buzz ... as for cure.. I apply #1.. I cured first by itself (1tsp per 5 lb of pork).... and then kickoff playing with seasonings... That is my seasoning to practice beer tin chicken.. nosotros're kinda fond of it then I am going to experiment with information technology to practice pork snack sticks...

• #11

half-dozen,737

1,301

Joined Sep 10, 2011

my problem is... I'1000 no good at each spice separately... so I notice a recipe that sounds good and attempt it...

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