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
Hickory smoke recipe
3 posts
• Page 1 of 1
Hickory smoke recipe
by king Prawn » Sun Apr 22, 2012 9:16 pm
- king Prawn
- Registered Member
- Posts: 5
- Joined: Wed Apr 18, 2012 3:03 pm
by DiggingDogFarm » Sun Apr 22, 2012 10:27 pm
8050 g. pork trim + 950 g. mix + 1000 g. water = 10000 g. batch of sausage
~Martin
~Martin
-
DiggingDogFarm - Registered Member
- Posts: 446
- Joined: Wed Jan 25, 2012 5:38 am
- Location: Finger Lakes Region of New York State
by king Prawn » Sun Apr 22, 2012 11:23 pm
Cheers bud it makes sense now... one I was never good at was maths lol.
- king Prawn
- Registered Member
- Posts: 5
- Joined: Wed Apr 18, 2012 3:03 pm
3 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 4 guests