Summer Sausage Help
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RBoyette Depends on the seasoning you chose. We have all of the seasonings split out in 1 and 5 lb batches here https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches We have it in both volume and weight but I urge you to use the weight as it will be more accurate. Also, don’t forget the cure, 5 lb would be .2 of an oz of cure.
Shake the bag well before you divide out the portion of seasoning you will want to mix everything up!
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RBoyette Depends on the seasoning you chose. We have all of the seasonings split out in 1 and 5 lb batches here https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches We have it in both volume and weight but I urge you to use the weight as it will be more accurate. Also, don’t forget the cure, 5 lb would be .2 of an oz of cure.
Shake the bag well before you divide out the portion of seasoning you will want to mix everything up!
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RBoyette Click this link https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches that takes you to the chart showing a breakdown of all of our seasonings. Most popular is the H Summer which for 5 lb would be ½ cup, 2 tbsp (4.7 oz) and 1 tsp of sure cure would be just about correct (close enough for sure) For water, if you are adding a binder you can add a little more but 8 oz of water should be a good amount with or without a binder. When you have made a batch or two you can experiment with more or less water.
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