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Sausage making guides
Straight answers to the questions every sausage maker asks, with the numbers worked out the same way as the calculator.
How much curing salt (Cure #1) per pound or kgCure #1 for sausage: about 2.5 g per kg (1.1 g per lb, 1 level tsp per 5 lb) for 156 ppm in the USA. EU and UK figures differ: here they are side by side.The best fat ratio for sausageMost sausage is 70/30 to 80/20 lean to fat; 70/30 is the classic juicy smoked sausage. How much fat to add per kg or pound of lean, worked out properly.How much salt in sausageSausage is usually 1.8–2.4% salt for smoked and cured, 1.2–1.8% for fresh: 18–24 g per kg. Count the salt in your curing salt and rub too.Sausage cooking temperatureCook sausage until the centre reaches at least 160 °F (71 °C); 165 °F for poultry, 75 °C is the usual Irish target. How to smoke sausage without drying it out.How much sausage casing you needAbout 2 m (7 ft) of 32–35 mm hog casing per kg of sausage mix, or 3.5 m (12 ft) per 5 lb, for 6″ links, including twists, ends and spare.Sausage binders: how much to useSausage binders by weight: milk powder 3–5%, rusk 5–10%, soy protein 2–3%, potato starch 1–2%. What they do and when you need one.