Hi can someone help me here? I found a recipe I'm interested in doing... but cant understand the weights and percentages.
I'm looking to do about 5kg of sausages
1: Pork Trim (70/30 VL) 70% lean meat 30% fat 8.050
2: Hickory smoke sausage mix 950g pack .950
3: Water 1.000
Total 10.000
Method
Mince meat through 5mm plate
Add sausage mix and blend
Add water and mix thoroughly
Re-mince through 5mm plate
Fill into casings
Hickory smoke recipe
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Hickory smoke recipe
by king Prawn » Sun Apr 22, 2012 9:16 pm
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by DiggingDogFarm » Sun Apr 22, 2012 10:27 pm
8050 g. pork trim + 950 g. mix + 1000 g. water = 10000 g. batch of sausage
~Martin
~Martin
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by king Prawn » Sun Apr 22, 2012 11:23 pm
Cheers bud it makes sense now... one I was never good at was maths lol.
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