The amount of salt added to the minced meat depends on what will be cooked from the product in the future. In dishes made from pure minced meat (for example, meatballs), slightly less seasoning is required than in dishes to which cereals and vegetables are added (lazy cabbage rolls, hedgehogs, cutlets).
The taste of the finished dish depends on the amount of salt added to the minced meat. Since every time you try raw minced meat is unsafe for health, it is better to experimentally determine how much seasoning should be put in the product in order to prepare a certain dish from it, and use the same amount the next time when cooking. The fact is that one or two teaspoons of salt can be put in one kilogram of minced meat, but since all people have different tastes, in order to avoid spoilage of minced meat, it is better to determine the optimal amount of seasoning exclusively to your taste once.
How much salt is needed for 1 kg of minced meat for cutlets, sausages, cabbage rolls
It should be noted that cooking dishes that use pure minced meat without additives require slightly less salt. The fact is that fillers such as rice (in cabbage rolls and hedgehogs), potatoes and onions (in cutlets) take on some of the seasoning, so when preparing such dishes, you should take a little more salt.
In general, calculating empirically how much salt is better to put in the minced meat of this or that dish, first add one teaspoon of seasoning to one kilogram of product, then pinch off a small piece of minced meat, process it thermally (boil or fry) and taste it. Only taking a sample will make it clear whether it is worth adding more salt to the product.
Tip: if you and your family love rather salty foods, it is unnecessary to add two teaspoons of salt to the minced meat at once, since you are not sure that the finished dish will be to your liking. And also remember - food can always be added to salt as needed, and almost nothing can be done with a salted dish.
