Additive Conversion Chart

[processhead]

According to the chart this is what you would use for 1 lb of meat.

Hawaiian Sausage Seasoning4550208070 2.5 tbsp (.4 oz)

https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches

[processhead]

Sdenne1953 said in Additive Conversion Chart:

How much Hawaiian sausage seasoning do I use to make 1 pound of sausage I tried using the conversion chart and It just doesn’t work for me.

Can you elaborate on why the chart is not working for you?

If you go to this link and scroll down you will find the Hawaiian sausage.

https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches

[Jonathon]

processhead I am guessing that the chart wasnt loading for him? Thank you for screen shotting it for him. If that wasnt what Sdenne1953 meant then I don’t know could be the problem?

[Sdenne1953]

Sorry guys I didn’t realize that the measurements that were showing was for 1 pound and 5 pounds thanks for straightening that out for me I appreciate it

[shoprat53]

Am I missing something with ECA I always use 1_Tbl. And 2 Tsp. For 5 pounds why does it say 2 Tbl. For 5 pounds.

[processhead]

shoprat53 said in Additive Conversion Chart:

Am I missing something with ECA I always use 1_Tbl. And 2 Tsp. For 5 pounds why does it say 2 Tbl. For 5 pounds.

Depending on where you get your ECA, you may find different recommended amounts of ECA per lb of meat.

I used Frisco ECA at one time and its recommended amount was different than Walton’s.

For Walton’s ECA the recommended amount is 1 tspn (.16 oz / 4.5 g) per lb of meat.

[Jonathon]

shoprat53 We just sampled another companies |Encapsulated-Citric-Acid and it is way finer than ours, meaning it could take less. Also, we recommend a higher % than most places, 4 oz to 25 instead of 3 oz because in our experience, commercial customers almost always add 1 lb to 100 lb of meat instead of 12 oz to 100 lb of meat.

[Dr_Pain]

Very handy little chart there!!

[shoprat53]

I just always figure 3 tsp to A table spoon that is were I get the 1 tho and 2 tsp.

[johnsbrewhouse]

shoprat53 You are correct, there are 3 tsp in 1 TBSP

[shoprat53]

So 5 pounds at A tsp. per pound would be 1 Tbl. And 2 Tsp. Not 2 Tho spoons.

[johnsbrewhouse]

shoprat53 That is where I would calculate it at if I were measuring it by tsp. I use grams or ounces when I calculate, you get a better measurement and the chart is much more accurate with that. By weight 22.5 grams or .80 ounces.

[shoprat53]

Not saying it is more accurate just saying if you are going to give measurements in Tbl. and Tsp. then be consistent. 1 Tsp. Per pound does not work out to 2 Tbl. For A 5 pound batch of snack sticks or cured sausage.

[marzig20]

johnsbrewhouse Professional bakers always measure critical dry ingredients by weight. There can be a large variation measuring by volume. I always scale my dry ingredients when reducing for small batches.

[johnsbrewhouse]

marzig20 I always convert mine to grams anymore, much more precise for the scale. I also break down the ingredients measurements myself, rather than using the chart most of the time. The chart is quick, but I like doing the math to make sure.

[Dr_Pain]

johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system

[marzig20]

Dr_Pain That’s funny!!

[bocephus]

Jonathon Thanks Jonathan, very useful.

[jac1]

I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks

[JohnG5]

jac1 Since you are using sodium erythorbate as a cure accelerator there is no need to hold it overnight. You can go straight to smoking from stuffing. Without a cure accelerator, you would need to refrigerate overnight.