www.sausagemaking.org

Hi
Have some questions as to scaling down a published recipe.
Author is sadly deceased, don't want to offend anyone so just asking before I jump in.
Questions are around the Master Curer - Maynard Davies - Manual of a Traditional bacon Curer.

Cant work out % of seasonings etc

rgds GT Oz

The instructions are copywrite protected, the ingredients and amounts are not. Which recipe are you looking at?

I got the book, so as NCPaul says: which recipe are you looking at?

Likewise, I have the book.

Phil

Morning & thanks for the responses.
Looking at "Theo's Traditional Sausage" & any of his "Luncheon meats"
Reason for his or Theo's Traditional is - trying to round up all of the best basic sausages as standard recipes to figure out best for Family standard. Know there are 100's out there and some are great but still as you would understand until "boss" says that's the one we will always look for something to try.

I do use the Batch Calculator from the stickys as well - but old head still cant work out %.
Really do appreciate any efforts to assist.
GT Oz

PM me spudie - I think I have a spreadsheet for Theo's. It may be a while before I can send it though.

Phil

Hi wheels
Appreciate the effort, no rush know how busy you would be.

Have been away from forum for a while and just reading all the unread posts sparks the interest all over again as to just what happening in the fantastic world of better sausages the way we want them.

GT Oz

PM sent

Phil