www.sausagemaking.org

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

8050 g. pork trim + 950 g. mix + 1000 g. water = 10000 g. batch of sausage



~Martin

Cheers bud it makes sense now... one I was never good at was maths lol.