too salty breakfast sausage

[kfin]

If your making the breakfast sausage, use the mortons.

Thanks NEPAS, will do from now on.

What is the difference between the two? Should I use the purified for anything other than putting casings in to store?

[kfin]

This is from Mortons web site. Hope this helps;
http://mortonsalt.com/salt_guide/index.html

I saw that too earlier....which category does the "purified" fit in? Is it table salt also? Is there a difference in the two salts in the picture above?

Hell of a dilemna! :):)

Keith

[NePaSmoKer]

Table salt has free flow agents in it and to keep it from clumping, also magnesium to absorb moisture.
pure does not

thats bout as close as i can get before a rocket scientist answers.

[kfin]

thats bout as close as i can get before a rocket scientist answers.

Now that is FUNNY! lmao............ not trying to beat a dead horse but it is $(*#^ weird. I shall just make a few more test batches and use the rest for coon and bobcat bait.

[DisplacedCoonass]

Alright, since this is mostly a salt thread now.  Does anyone know why that Morton's website shows Kosher and Sea Salt as being the same for characteristics but not for uses?

[Habanero Smoker]

The amount of salt is only crucial when you are making fermented sausage. You need enough salt to bind the water so bacteria cannot use it. With other sausage you can reduce the salt to your taste, but be ware that less salt will result in less break down of proteins that develop the primary bind.

In Rytek book he states you can make sausage without salt, by adding additional seasonings, and I would include adding a binder.  I have reduced my salt to 1 - 1.15 ounce per 5 pounds of meat after following some recipes from Bruce Adell?s Complete Sausage Book. I still get good primary bind, and good flavor. I prefer purified salt (pickling salt) because it dissolves easier.

If your batch comes out too salty, you can always add more ground meat; if it is available, but if you are going to smoke it you will need to adjust the cure.

[pensrock]

I do not know how 'TOO SALTY' actually tastes but you may still be able to use some of it up.
You can make breakfast taters. Potatoes love salt. I would fry up some loose sausage and add some chopped onions and bell peppers. After these are cooked, remove from the pan and add some diced potatoes to the pan, add pepper but not salt. When the potatoes are almost done throw the sausage mixture back in. Continue cooking till done. You would be amazed how much salt the potatoes will take in.

[Thomas DeWitt]

I am not an expert and don't mean to but in, but here is my two cents. Rock salt, table salt, and pickling salt are all different physical sizes. I read in your post that you measured the salt for a full batch and divided weight by 5. Not knowing the original salt type, I believe would make a difference. As you original weight would be off.  I am on an iPhone right now but when I get home I will find the chart and look up the equivalent measurements for each type of salt. I have it in a book on pickling. It makes a big difference. If your recipe doesn't state the exact type of salt I would skip it.

Tom


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