what is the difference in kosher salt, 'pure salt', pickling salt, sea salt and iodized salt? Are they bascially interchangable when making sausage?
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iodized table salt and pickling salt are the same except for the addition of iodine to table salt. Kosher salt is simply larger grains of salt and can be substituded by wieght with pickling salt; due to the difference in the grains of salt the volumes will differ. Sea salt is simply 'extracted' from sea water and therefore has different micro-minerals based on where they come from. Sea salt should be substutuled by weight as well since it does come in various grain sizes and flakes, etc. Best to NOT use any iodized salt with any sausage making. Also the larger the salt grains the harder they are to dissolve and evenly distribute.
I've collected about 10 recipes for Keilbasa/ polish sausage and they all have drastically varying amounts of salt, part of why I asked this question since some called for different type. The range is from 1 tsp per 5 lbs meat up to 2 1/2 TB per 5 pounds of meat. I'm thinking for the fist run going middle of the road at 1 1/4 TB per 5 lbs? Suggestions welcome ...thanks
My quess would be that most recipies refer to regular table or pickling salt. So if you wanted to use kosher or sea salt you could weigh the volumn amount of the pickling or table salt and then use that same weight for kosher or sea salt.
quote:Originally posted by dba1954:
I've collected about 10 recipes for Keilbasa/ polish sausage and they all have drastically varying amounts of salt, part of why I asked this question since some called for different type. The range is from 1 tsp per 5 lbs meat up to 2 1/2 TB per 5 pounds of meat. I'm thinking for the fist run going middle of the road at 1 1/4 TB per 5 lbs? Suggestions welcome ...thanks
It's not surprising that you're finding a lot of variation in the salt ratio for kielbasa, and probably other ingredients as well. The Polish word 'kielbasa' translates to 'sausage' in English. The spice ingredients, and their ratios vary greatly throughout the country. Same with the method of preparation. Some are fresh and often boiled. Some are fully cured and dried. Others are partially smoked, fully smoked, and even double smoked. In short, every Polish sausage maker has his or hers own formulation and method of preparation.
The traditional and authentic kielbasa in Poland will contain the greater salt ratios. The salt ratio for "American Style" kielbasa, if that's what you're looking to make, is generally lower and usually around 4 tsp. per 5 lbs. of meat. So, you're 1.25 tbs. is right in that area.
One thing you should do before stuffing the mix into casings is to fry a small patty to see if the spice mixture is agreeable to you. If you find that something needs to be added, do so then stuff.