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Parson Snows wrote:Copied from Sausage and Small Goods Production (1972)

Saveloys


12 lb lean beef or pork pieces or similar meat
3 lb pork fat
5 lb rusk weighed after soaking and fairly dry
� oz stock seasoning to each lb of meat and fat

Stock Seasoning
19 lb salt
8 lb ground white pepper
6 oz ground ginger
2 oz ground mace
2 oz ground cinnamon
2 Grames Hickory smoke powder

Method
Pass the meat through the fine plate of the mincer and take to the bowl chopper. Add seasoning, rusk, and finally the fat. Fill out into hog casings, but do not link them. Twist them first to the right, and the second to the left, and so on, to prevent them becoming untwisted. Smoke in a warm dense smoke for about half an hour and cook for 15 minutes at a temperature of 175 �F. Alternatively, if the saveloys are not to be smoked, add to the recipe 2 oz. of smoke powder and cook them in a dye.

I made Saveloys Sunday 2 kg in 500 gm lots all using the recipe From Parson Snows

the first lot using the spice mixture above was extremely spicy and hot ( bought tears to the eyes). So I reduced it in the second lot still to spicy.

Pass the meat through the fine plate of the mincer and take to the bowl chopper

What casings can be used with this type of product ?

I'll use a combination of beef and pork next time

Anybody know how to calculate a spice mix so when one or two ingredients change the weight of the spice mix can be calculated so the percentages stay the same.

For example if you use less of a spice mix because it is too salty how do you calculate using less salt but keep the overall percentages of the spices the same.

Converted from Original wrote:Stock Seasoning Small amount
152 Grames Salt
64 Grames ground white pepper
3 Grames ground ginger
1 Gram ground Mace
1 Gram ground cinnamon
2 Grames Hickory smoke powder

Notes wrote:Saveloy first try

500 g meat
28 g bread crumbs
14 g spice mix
6 ice cubes
2 much pepper

Saveloy second try
500 g meat
10 g spice
2 g salt
tiny bit garlic powder
6 ice cubes
too much pepper

New spice mix
135 Grames Salt
25 Grames ground white pepper
3 Grames ground ginger
1 Gram ground Mace
1 Gram ground cinnamon
3 gram garlic powder
2 gram smoke

Saveloy third try
500 g meat
12 g spice
4 ice cubes
2 mins grind in processor

Saveloy fourth try
500 g meat
10 g spice
3 ice cubes

1 1/2 mins grind in processor

Try last one again Use spice mix at 8 gm per 1 lb
2 mins grind in processor

Parson Smows wrote:I hope that you already bought the dog you were talking about.

you wrote
Sounds like an awful lot of white pepper (approx 40% by volume)
8.61826 kilos salt
3.62874 kilos white pepper
0.170097 kilos ginger
0.0566991 kilos of mace and cinnamon

I feel somewhat a chickens arse telling you this but I think you are barking up the wrong tree.

PS I hope that you already bought the dog you were talking about.

To change the subject I'm yet again trying to make Saveloys tomorrow.
I have thrown away more meat trying to make these things than Bob has thrown down his Beagles throat

As I said it didn't matter to me because from every disaster I learn important lessons. Like buy a dog

To be honest I don't care what the figures say the saveloys were uneatabley spicy

I don't know if the bacon I added was on the turn but they all tasted a bit funny

I have a Magimix Processor emulsifies great.

Parson Snow wrote:and are continuosly delving into the abyss.

Parson Snow wrote:1) Was it the same bacon that was used in each batch?

Parson Snow wrote:As spices and herbs don't keep too long certainly ones on the turn.
2) Was it the same spices used in each batch.?

Parson Snow wrote:3) Have you used this for each batch?

Parson Snow wrote:4) Before trying to make these saveloys when was the last time this machinery was used and for what?