Spice & Salt Guide
There are many spices from around the world and to much to list them all. For this reason I list only the spices which are used to produce sausages & hams.
NOTE: The amount per kg is a safe amount which can be used
However some spices can cancle out other spices depending on amount and mix. Also depenting on product more could used as the base guide states.
Salt
| Type Of Salt | Amount per KG Meat |
|---|---|
| Table Salt, Fine (without Jod) | 17.0 – 20.0gr |
| Sea Salt, Fine | 16.0 – 18.0gr |
| Rock Salt, Fine | 17.0 – 20.0gr |
| Curing Salt (Pökelsalz) | 20.0 – 27.0gr |
| Himalayan Salt, Fine | 16.0 – 19.0gr |
Spices & Herbs
| Type Of Spices | Amount per KG Meat |
|---|---|
| Allspice | 0.5 – 2gr |
| Bay Leaf | 1 – 2 leaves |
| Cardamon, Ground | 0.5 – 2.0gr |
| Caraway Seeds, Whole | 4.0 – 8.0gr |
| Caraway Seeds, Ground | 0.5 – 2.0gr |
| Cayenne Pepper | 0.5 – 2.0gr |
| Chillies, Ground Mild | 0.5 – 2.0gr |
| Chillies, Ground Medium | 0.5 – 2.0gr |
| Chillies, Ground Hot | 0.5 – 1.0gr |
| Cinnamon, Ground | 0.5 – 1.0gr |
| Cloves, Ground | 0.5 – 1.0gr |
| Cumin, Ground | 0.5 – 1.0gr |
| Coriander, Ground | 0.5 – 2.0gr |
| Curry Powder, Mild | 1.0 – 3.0gr |
| Curry Powder, Medium | 1.0 – 3.0gr |
| Curry Powder, Hot | 0.5 – 2.0gr |
| Fennel | 0.5 – 1.0gr |
| Fenugreek | 0.5 – 1.0gr |
| Garlic, Concentrate | 0.5 – 2.0gr |
| Garlic Powder | 0.5 – 2.0gr |
| Garlic Granulate | 1.0 – 2.0gr |
| Garlic Flakes | 1.0 – 3.0gr |
| Ginger, Ground | 0.5 – 1.5gr |
| Juniper, Crushed | 0.5 – 2.5gr |
| Juniper, Ground | 0.5 – 1.0gr |
| Mace | 0.5 – 1.0gr |
| Marjoram, Rubbed | 0.5 – 2.5gr |
| Mustard Seeds | 1.0 – 2.0gr |
| Mustard Powder | 0.5 – 1.5gr |
| Nutmeg | 0.5 – 1.0gr |
| Onion Granulate | 0.5 – 3.0gr |
| Onion Powder | 0.5 – 2.0gr |
| Paprika, Ground Sweet | 1.0 – 2.0gr |
| Paprika, Ground Sweet Smoked | 1.0 – 3.0gr |
| Paprika, Ground Medium | 1.0 – 2.0gr |
| Paprika, Ground Hot | 0.5 – 2.0gr |
| Pepper, Course Black | 1.0 – 2.5gr |
| Pepper, Ground Black | 0.5 – 2.0gr |
| Pepper, Ground White | 0.5 – 2.0gr |
| Pepper, Ground Red | 0.5 – 1.0gr |
| Pepper, Crushed Mixed | 0.5 – 1.5gr |
| Rosemary | 0.5 – 2.0gr |
| Sugar, White Cristal | 0.5 – 2.0gr |
| Sage, Rubbed | 0.5 – 2.0gr |
| Thyme, Rubbed | 1.0 – 2.0gr |
This should help you to be creative when you make sausages. It can take weeks or months and even longer to create the perfect recipe.
TIP: When you make your own recipe always use the same type of meat. When you start changing a spice amount only change one spice at the time and work in 0.5gr steps.
A good recipe does not happen overnight, take your time.