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how much seasoning to weight

Meat Processing

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masupa last edited by

Is there a seasoning to weight chart on this site somewhere?
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Meateater1 Team Orange last edited by @masupa

masupa Type in Seasoning Conversion Chart
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masupa last edited by @Meateater1

Meateater1 found it thanks
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erich52 may try the cheese on the next batch of HBBQ. I do not think the flavor is hot on its own. It has a little back end kick, but I think the sweetness probably offsets a little of that heat.
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Laura 'Date' Attenberger I would recommend you dont do the powder, but instead roast garlic cloves and then grind those with the meat. This is what we did with some snack sticks and it was very good. I would recommend 2 medium-sized cloves (not the entire thing which is called a bulb) per 10 lb of meat. If you need to use powdered garlic I would suggest making small batches with different amounts and just frying that in a pan to see what strength. It wouldn’t be exact as smoking and pan frying are going to produce different products but it will at least be in the range.
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Ed_Orum As far as I am aware there is no way to make a lower salt dry cured sausage, it plays too important a role in the initial stages. That being said I am going to talk to someone next week and I will see if they have any ideas on how, or if this would be possible! Just spitballing here but dipping it in an antimicrobial might help and make sure your meat is clean and your processing area is pristine.
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Jonathon Thanks Jonathon. That’s exactly what I was looking for!

how much seasoning to weight

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how much seasoning to weight

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27Online

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About Meatgistics

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Online

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32.0k
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