www.sausagemaking.org

Good day.....with the help of the web, and various language to language translators out there, I found some good formulae to try...with a Swiss twist.
The problem being: these formulae are set up for the trade, with codes I have no earthly about.
Here are two examples of this coding, after the meats.
Any and all assistance is greatfully appreciated.
None of us knows as much as all of us.
Best, KD
http://www.abzspiez.ch/pdf/ch_rohwurst/ ... ueblig.pdf

http://www.abzspiez.ch/pdf/ch_bruehwurst/bass_schue.pdf

Rodger that !!! After a scurry about the forum, I saw reference to a Swiss National (Othmar)...so I wrote him the same time I posted here.
It's all here: quote:
Dear Ken.

Thank you for the email.

When I first read your e-mail I thought, "What have they done now?"

But then I looked at the recipes and had a big smile. The "secret coding" refers to the meat quality. In Switzerland we have many grads of quality. "R" stands for Rind (Heifer), "K" for Kuh (Cow), "St" for Stier (Steer or Bull), "S" for Schwein (Pork) and "K" for Kalb (Veal). The Roman number refers to the actual quality grade. The quality grades differ from sausage meat and retail meat. In sausage making, "S I" refers to very lean pork, "S II" has more fat and so it goes on to "S VI" which is almost pure fat with little meat. If you see for example a "S III, 8mm" the 8mm refers to the size of holes in the meat grinder disc.

I hope that this information is helpful to you.

Sincerely
Othmar
And there we have it !! Best, KD

And suddenly it all becomes clear. Good work.