Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
I was entering some of my recipes into excel today and when I added up the percentages they came out at 100.37% and 100.9%. Is this because I am adding too much spices into the meat weight?
An Englishman living in México. There'e not such thing as a stupid question, just a stupid answer!
I dont know where I got the recipe but one of them is sweet Italian N.Y. I tuned it to the wife taste (less of that and more of this). I assumed that everything will always add upto 100% but the meat percentage would go down.
An Englishman living in México. There'e not such thing as a stupid question, just a stupid answer!
Just adjust the percentage of what you like or don't like in the formula to make it come to 100% but don't mess with cure quantities (if any is included?),the amounts you quote are pretty nominal ?
Sorry Phil I see what you mean about my input!!, I was referring to the meat being 100% and then % thereof of salt, cure and spices, in the context of making salami