Salt and pepper

Sausage making and curing meats.

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Bigcountry
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Salt and pepper

Postby Bigcountry » Fri Aug 30, 2019 2:32 pm

I'm going to make my own seasoning and need to know what is the starting point of kosher salt and coarse black pepper per lb. of meat ? I think kosher salt is 10 grams but I don't know about black pepper.
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Re: Salt and pepper

Postby Txdragon » Fri Aug 30, 2019 6:30 pm

Pepper is more or less optional unless the recipe calls for it specifically. I prefer the bite so I generally go higher, but you could try 2:1 salt/pepper.. 10g salt=5g pepper.
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Bigcountry
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Re: Salt and pepper

Postby Bigcountry » Sat Aug 31, 2019 6:19 am

Appreciated Txdragon , so with 40grams of kosher salt per 5lbs of meat I will add 20 grams of coarse black pepper right or wrong?
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Re: Salt and pepper

Postby Txdragon » Sat Sep 07, 2019 8:48 am

Bigcountry wrote:Appreciated Txdragon , so with 40grams of kosher salt per 5lbs of meat I will add 20 grams of coarse black pepper right or wrong?

Yuppers!
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