Spices for drywors

**killzone** · 25-05-2019, 07:43

Eish

**Skaaphaas** · 25-05-2019, 07:47

Originally Posted by killzone

Maybe the Night shits...

I think we found your answer.

**NIBOR** · 25-05-2019, 08:22

Just worked out quikly in my semi awake state. Only took the meat and not the fat incl. 0.650g ÷ 40kg. = 0.016 g per kg. Of meat. Seems legit. But im no expert..

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**Andrew Leigh** · 25-05-2019, 08:42

While googling there appears to be a wide range of opinion and that chefs would add anywhere 3/4 to 2 tsp of salt per pound of off the bone meat. This means that it equates to anything up to 4.4tsp of salt per kg or 25.00g of salt.

My rule of thumb is a level 3tsp of salt per kg or 17.04g so I suppose this is about right and at the higher end of the chefs recommendations. If using stock I back off on the salt as some stocks contain a lot of salt.

The recipe calls for 650 grams for 40kg of off the bone meat which is 16.25g per kg and then a bunch of Worcestershire Sauce.

I would really like to make this recipe and may do so this weekend.

**killzone** · 25-05-2019, 08:53

Originally Posted by Skaaphaas

I think we found your answer.

Haha !

**NIBOR** · 25-05-2019, 08:58

Originally Posted by Andrew Leigh

So googling there appears to be a wide range of opinion and that chefs would add anywhere 3/4 to 2 tsp of salt per pound of off the bone meat. This means that it equates to anything up to 4.4tsp of salt per kg or 25.00g of salt.

My rule of thumb is a level 3tsp of salt per kg or 17.04g so I suppose this is about right and at the higher end of the chefs recommendations. If using stock I back off on the salt as some stocks contain a lot of salt.

The recipe calls for 650 grams for 40kg of off the bone meat which is 26.0g per kg and then a bunch of Worcestershire Sauce. So on the upper end. I could understand a higher salt content for dry wors as this also acts as a preservative.

I would really like to make this recipe and may do so this weekend.

Andrew would hate for u to stuff up 40kg meat. Take note of the 0.022g p.kg.

0.650g ÷ 40.0kg = 0.016g
Not sure what scale u use but on a butcher scale it will read 0.016gr.
U are correct about the wostersauce and stock that contains salt. When using spices from freddy etc. It contains stock and salpeter and some others that contribute to the salt.

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**DaavG** · 27-05-2019, 08:24

Originally Posted by Andrew Leigh

Daav,

650g salt, bliksem.

1.625% salt to meat?

Sorry I see you replied again further down so ignore.

**Andrew Leigh** · 27-05-2019, 09:56

Originally Posted by NIBOR

Andrew would hate for u to stuff up 40kg meat. Take note of the 0.022g p.kg.

0.650g ÷ 40.0kg = 0.016g
Not sure what scale u use but on a butcher scale it will read 0.016gr.
U are correct about the wostersauce and stock that contains salt. When using spices from freddy etc. It contains stock and salpeter and some others that contribute to the salt.

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Check you arithmetic. You are working in kg therefor 0.01625kg is 16.25 g per kg.