www.sausagemaking.org

I have a question regarding Oddley�s Cumberland sausage.
I use a program named Filemaker to store my cookery recipes and have now started using it for my sausages.
I base them all on total quantities of 100grams, then enter a multiplier to get whatever weight I want.
So using Oddley� recipes I have calculated for 100grams I would need:

For 80.79 % Meat Content

78.4 % Pork Shoulder = 63.33g
21.6 % Pork Belly =17.45g
Iced Water 10 % of meat = 8.079g
Breadcrumb 10% of meat = 8.079g
Phosphate 0.8 % of meat = 0.646g
Seasoning 2.9 % of meat =2.34g
Total weight = 99.26g

The seasoning for the above batch of 100grams would be:
Salt = 1.528g
Black Pepper = 0.152g
White Pepper = 0.152g
Nutmeg = 0.155g
Mace = 0.078g
Coriander = 0.155g
Cayenne = 0.02g
Dextrose = 0.173
Sage = 0.229g
Thyme = 0.127g
Parsley = 0.127g
Total 2.9

I would kike to know if Oddley thinks these quantities match up to his recipe

Thanks
wallie

Thanks Oddley
On the ball as usual, you must have pretty accurate scales mine go to 1 decimal place so I have rounded the quantities off.
Thanks again.

wallie