www.sausagemaking.org

by **Oddley** » Fri Dec 16, 2005 8:36 am

deb

PM sent.

by **Paul Kribs** » Fri Dec 16, 2005 11:57 am

Oddley

Could I have a copy of your brine formula spreadsheet as well please.

Regards, Paul Kribs

by **Platypus** » Fri Dec 16, 2005 12:42 pm

Well, I don't want to feel left out :mrgreen:

Could I have it too please.

by **Oddley** » Fri Dec 16, 2005 1:06 pm

Hi Paul kribs, Platypus

PM's sent.If anyone don't get the PM when I have said I sent one. Please contact me again. PM's have been known to go astray.

by **deb** » Fri Dec 16, 2005 1:17 pm

Oddley, I'm having trouble downloading. Any suggestions?

by **Paul Kribs** » Fri Dec 16, 2005 1:29 pm

Oddley

I am also having problems downloading it. Have PM'd you.

Regards, Paul Kribs

by **Oddley** » Fri Dec 16, 2005 2:02 pm

Hi Guys I will email them to you.

deb I think I still have your email address. If you don't get them let me know.

Yeah rapidshare seems to have added another couple of steps. After clicking the free button then entering the code into the box then clicking the download now button it goes to another page where you have to click the free button again then enter the code again then click the download button again. Phew!

yousendit.com seems to be down atm or I would have uploaded it to there.

PS: Emails sent.

by **Platypus** » Fri Dec 16, 2005 2:19 pm

Thanks oddley,
Downloaded first time no problems, only had to click the button once.

by **Oddley** » Fri Dec 16, 2005 4:25 pm

I made this spreadsheet primarily for myself to check out the rather complex maths I've used.

I had hoped the instructions were comprehensive enough so anyone could use it. But one member has said that it all means nothing to him. So here is a little tutorial on how to use it.

The blue section is the input section. This is where you enter the amounts of the ingredients you want to use in the brine.

1: Grams Meat for this brine (row)
This is optional if you are actually pumping this brine then in the output section it will show you the weight of brine to pump with.

2: Percentage Pump (row)
This box is required, If you are not actually pumping the meat with a brine needle then I suggest you enter 10 as the pickup of brine in meat is between 8-10%

3: Weight Of Water Grams (row)
This box is required, I have made this calculator so I could choose the amount of water in the brine so if you choose for instance 1 litre (1000 gm) of water then at the output section the weight should be the same.

4: Salt % (row)
Enter the percentage of salt you want in the cured meat.

5: Sugar % (row)
Enter the percentage of salt you want in the cured meat.

6: ppm of Nitrite (row)
Enter the ppm or milligrams per kilogram you wish to be the ingoing amount. Next to it you will see the % Nitrates in Mix (column) as you will probably be using nitrite mixed with salt this column requires you to enter the percentage of nitrite in the mix of cure #1 5.8824 for Franco's mix atm but check because he said he was changing the percentage. The calculator then takes the salt in the mix from the salt % so that you will have the same percent of salt in the cured meat.

7: ppm of Nitrate (row)
See 6: ppm of Nitrite.

8: ppm of Saltpetre (row)
This will probably not be mixed with salt, so leave the row to the right at 100.0000

9: ppm Ascorbic Acid (row)
Enter the ppm or milligram per kilogram. You wish in the cured meat.

10: ppm Sodium Erythorbate (row)
See 9: ppm Ascorbic Acid.

11: ppm Sodium Ascorbate (row)
See 9: ppm Ascorbic Acid.

12: Soluble Ingredient 1 % (row)
Add the percentage of any additional ingredient that will dissolve in water. The same applies to the following 4 input cells.

13: Calculate Button
Click the calculate button to start the calculator working.

The Orange section is the Output Section all the ingredient weights that you need for the calculated brine are displayed in a bright red font.

The rows starting from Total Brine Weight Grams (row) are for information and are displayed in a dark green font.

The light green section is the Information Section. The information here is to check that the calculations done behind the scene are correct so they should very closely match the input amounts.

by **Paul Kribs** » Fri Dec 16, 2005 7:15 pm

Oddley

Having just had a little ficticious play with the calculator, I have to say it looks like a very nice little prog. I must freely admit that initially my old and withered brain had a bit of a job trying to come to terms with what had to be input, must be the nightwork

, but all is pretty clear now.
Just one question.
If I were to opt for using some cane molasses (black treacle) would this be counted towards the total sugar% or as an added soluble ingredient%.

Regards, Paul Kribs

by **Oddley** » Fri Dec 16, 2005 8:25 pm

Hi paul
I would personally treat cane molasses as sugar because basically that's what it is. But you could of course use a percentage of granulated sugar in the Sugar % cell then use a percentage of cane molasses in the Soluble Ingredient % cell. It's really up to you mate.

by **raptorman** » Sat Dec 17, 2005 5:35 am

hi oddley
would you mind sending me a copy please
thanks

by **Hobbitfeet** » Sat Dec 17, 2005 6:24 am

Hi Oddley,
Greay work on the spreadsheet. Please send me a copy too. Thanks

by **Oddley** » Sat Dec 17, 2005 7:48 am

hi raptorman, Hobbitfeet

PM's sent.

by **deb** » Sat Dec 17, 2005 9:34 am

Thanks Oddley.
Seems to have arrived o.k. but because of Christmas preparations I haven't been able to have a good look at all the info. Once the mental time is over I'll get a chance to have a good look and see if I can make head-or-tail of the whole business at long last (might have to ask the kid to help with the maths, it's soooo long since my school days all is forgotten).

www.sausagemaking.org

Oddley

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