The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › French sausage (New recipe) › French sausage (New recipe)
October 19, 2014 at 1:19 am
#8628
RickMember
quote KAMANODENTAL” post=6033:
I am looking at a recipe for the new French sausage that is on the web site. Question…I notice that the recipe calls for 3 lbs of meat and that it needs “10 tsps” of salt??? Is this correct? Can the recipe be modified with half that amount? Wow…my arteries started to quiver when I saw that amount of salt.
Mahalo
Kamano :ohmy: :woohoo:
10 tsp of non iodized salt is 3 Tbs. So yes use the salt amount in the recipe. IMHO its needed for the best taste.
Note: Kosher and diamond crystal salt will measure different.
I’m going to be making this and the UMAi pepperoni soon.