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
My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?