Using a Scale To Measure Seasoning for Smaller Batches
WaltonsTV: Using a Scale to Measure Seasoning
Meat Hacks: Using a Scale To Measure Seasoning for Smaller Batches
Learn how to breakdown a bag a seasoning for smaller batches. Watch the full video below, read the highlights here, and then post your comments or questions below.
Why Use a Scale to Measure Out Seasonings & Spices
Using a scale is very important and extremely helpful when measuring out individual seasonings and spices, to be very accurate and precise and consistent in your sausage making.
How to Use a Scale to Measure Seasoning for Smaller Batches
Supreme Pizza Bratwurst Seasoning comes in a package that is meant to season 25 lb of meat, but what if you only want to make 5 lb of bratwursts?
Simply follow a couple simple calculations and use a scale to weigh out exactly how much seasoning to use.
In our example below, we used the Supreme Pizza Bratwurst Seasoning which contains 1.125 lb of seasoning and is meant to be used with 25 lb of meat, but we’ll divide it out to make only a 5 lb batch of sausage.
- Take the weight of the seasoning and divide it by the number of pounds it is meant to season - 1.125 / 25 = 0.045
- Take the result from step 1 and multiply it by the number of pounds you want to make - 0.045 x 5 = 0.225
- The result from step 2 is your weight of seasoning to use, so simply weigh out 0.225 lb using a scale
- Or, convert your weight to ounces by multiplying it by 16 (0.225 x 16 = 3.6 oz) and weigh out 3.6 oz using a scale
What Kind of Scales are Available?
There are so many different types of scales available. Check out the entire selection of scales at waltonsinc.com
Walton’s favorite scale to use in the kitchen for measuring small portions of seasoning and spices is the Compact Digital Kitchen Scale, and it is available for less than $20.
So if you want to make the most consistent product, always measure out seasonings and spices using a scale. And to measure out seasoning for smaller batches, simply take the weight of the seasoning, divide it by the pounds of meat it is meant for, and multiple it by the number of pounds you want to make!
Jack last edited by
@Austin Is there a way to use volume measurements rather than weighing the spices?
ie. a Tablespoon of cure equals one ounce?
It would have to be manually calculated for every seasoning blend, and it isn’t very feasible for us to keep track and maintain that info on every item. Volumetric just isn’t as accurate as by weight and volume can vary a bit. One could come up with an approximation for many items though. For example, for cure, we say that Sure Cure has 6 teaspoons in 1 ounce.
If you have a specific request on calculating the amount for a specific seasoning blend, let us know and we’ll see what we can come up with.
Jack last edited by
@Austin Thanks Austin!
PapaSop last edited by
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?