www.sausagemaking.org

I have been looking at the Lincolnshire sausage recipe on Phil's blog and as I just like to make up enough spice for the job in hand, I would like a bit help on the following:
As my maths is very rusty (its 68 years ago since this old bugger left school) what is the formula to calculate just enough of the individual spices necessay for the amount of meat, rusk and water you are using?
I remember figuring out this years ago but cannot remember how.
It must be the creeping alzheimer's.

Thanks
wallie

OK for the benifit of others here's the recipe from Phils blog.

Firstly, Make the following sausage seasoning:

50g Salt 50%
5g White Pepper 5%
5g Black Pepper 5%
5g Grated Nutmeg 5%
2g Ground Mace 2%
3g Ground Ginger 3%
1g Ground Allspice 1%
15g Dried sage 15%
14g Corn flour 14%

Mix above together until even in colour.
For the sausage

1kg Locally Produced Pork Shoulder 50%
500g Locally Produced Pork Belly 25%
270g Water (Chilled) 13.5%
180g Rusk / Breadcrumb 9%
50g Sausage Seasoning (above) 2.5%

Wallie,
This is my attempt to explain how to work out enough spice mix for a given total of sausage mix, 1Kg in this example.

2.5% of 1kg =25g (1000*.025=25)

So we need 25g of spice for a 1Kg total sausage mix.

Salt we need 50% of 25g=12.5g (25*.5=12.5)

W/Pepper we need 5% of 25g=1.25g (25*.05=1.25)

and so on.

Bet this is as clear as mud

Hi wallie, I got fed up doing percent calculations, so I wrote a program to do it for me. If you would like it say, and I'll find somewhere to upload it for you.

For anybody that wants my Percent Calculator:

Click Here.

I'd just like to make clear that the Lincolnshire recipe is Oddley's adaption of butcher Phil Groth's recipe, not mine...

...and a great recipe it is too!

Phil

Oddley wrote:For anybody that wants my Percent Calculator:

Click Here.

Hi, Will it run on windows7? don't want to run it n screw my new comp

Thanks

Thanks for the calculator Oddley. Any help with math for me is a good thing!
Dan

Wallie

There's now a calculator online specifically for that sausage blend - I added it a few days ago. It's here:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

You just put the amount of meat in, press the button, and Hey Presto, it gives you the amounts.

Phil

Wow Phil, thats great too! I need to try a small batch of that soon
Dan

I made a slight modification on the batch calculator spreadsheet.

All I now need to do is put in my starting quantity of meat and the spreadsheet shows me all the relevent quantities of water, rusk and spices that I need.
I used something called 'Goal seek'.It's not completely straight forward so I won't post it.
Oddley is a bit of a whiz on computers , so perhaps he could contact me with a view to incorporating into the calculator.

Dave

I wrote:Wallie

There's now a calculator online specifically for that sausage blend - I added it a few days ago. It's here:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

You just put the amount of meat in, press the button, and Hey Presto, it gives you the amounts.

Phil

It's already done for you!

Phl

I know-but this will do any recipe,
Dave

Oh, I see. I use a fairly simple spreadsheet for this. It also calculates the cures in air dried sausage etc. It's handy as I can enter the meat weight or the total amount of sausage I require.

It's nowhere near as accomplished as Oddley's in the design department etc. But it does what I need



The same workbook also has the same spreadsheet in pounds and ounces and percentages. Would it be any help to you?

Phil

Hello Phil,

I would love a copy of your spreadsheet, if you don't mind sharing. I can't use Oddleys as I use Mac!

Regards,
Richard

tristar

If you will PM me your email I'll send it.

Phil