### Sausage formulas

Posted:

**Sun May 28, 2017 11:46 am**Hello All

I am having a bit of difficulty getting my mind around some of the formulas. I was trained as a chef, and baker a long time ago, and treating the whole sausage project as 100% seems odd.

I expected a formula to be something like:

meat = 100%

all other ingredients would be a % of the total meat weight.

true, the formula would never equal 100 in the end.

So when I see a formula that includes 5% salt -- I think 5% of the weight of the meat.

And that is not what the formula is saying.

So, when I read a formula, please tell me what am I seeing? What is the advantage of this style of formula? It has been confusing to me.

Thanks for your time and trouble to try and answer my query.

Rex W. Ulmer

aka "Polka"

I am having a bit of difficulty getting my mind around some of the formulas. I was trained as a chef, and baker a long time ago, and treating the whole sausage project as 100% seems odd.

I expected a formula to be something like:

meat = 100%

all other ingredients would be a % of the total meat weight.

true, the formula would never equal 100 in the end.

So when I see a formula that includes 5% salt -- I think 5% of the weight of the meat.

And that is not what the formula is saying.

So, when I read a formula, please tell me what am I seeing? What is the advantage of this style of formula? It has been confusing to me.

Thanks for your time and trouble to try and answer my query.

Rex W. Ulmer

aka "Polka"