Posted: Sat Jul 28, 2007 9:30 pm
Actually there is a tutorial on the program. See under HELP.
You may be interested in the following
http://www.dairyscience.info/pearson.asp
which a little more flexible than the sausage making version, which has one weakness...You can't enter 100% for extra, pure fat. The dairyscience version above allows this. I use pure pork back fat when trying to raise the percentage fat in the end product.
Enjoy!
You may be interested in the following
http://www.dairyscience.info/pearson.asp
which a little more flexible than the sausage making version, which has one weakness...You can't enter 100% for extra, pure fat. The dairyscience version above allows this. I use pure pork back fat when trying to raise the percentage fat in the end product.
Enjoy!