Sausagemakers Square Program

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Postby Hobbitfeet » 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!
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Postby zimwolf » Mon Jul 30, 2007 10:04 am

Thanks Hobbitfeet, that really helps. I think I will be starting this week. Found a local butcher willing to give me a few tips and as much or as little cassings as I need to get going.

Will chat on here again

Cheers
Zimee
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Postby Hobbitfeet » Mon Jul 30, 2007 4:37 pm

Good luck mate. Let us know how you get on.
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Postby the hogman » Tue Jan 22, 2008 4:46 pm

Thanks,
I'll give it a go with my next batch.
Ross
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Postby trapperbruce » Sat Jul 11, 2009 2:29 am

im a newbie here too and find this very interesting ..but my main problem is not knowing what percentage of fat is in my meat to start with ...be it beef or pork ..is there standards for differnt cuts of meat .....thanks for any help
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Postby Hobbitfeet » Sat Jul 11, 2009 2:51 pm

Welcome to the world of sausage making! It's hard to give a definitive answer as there are so many variables...breed of animal, feeding regime, etc, etc. I gauge a pork shoulder with say 15-20mm of fat to be around 12-15% fat overall; belly is usually around 20%. However the pigs I have been dealing with recently (Tamworth x Saddleback on organic feed) are nearly 1.5 times that!
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Postby wheels » Sat Jul 11, 2009 3:37 pm

I think this confuses many of us!

There's a term called Visible Lean (VL) which you will see used in many recipes. For example they will say "Pork Shoulder (80/20 VL)"; this is as it says 80% Lean and 20% fat and is generally what to tell your butcher to get the correct amount of fat on your meat.

As Hobbitfeet says it varies animal to animal: breed to breed, and by age. You have to take your best guess - particularly hard with shoulder where much of the fat is on the outside. Belly is easier.

The fat content will actually be about 8% higher than the visible fat due to fat present 'inside' the meat.

Average benchmarks for Pork (off the top of my head - so someone correct me if I'm wrong!) are Shoulder 15 - 25% visible fat, Belly 40 - 60%, Loin 15% - or thereabouts - even 100% back fat isn't actually 100% fat as it contains water!

There are some pictures for reference here:

http://home.pacbell.net/lpoli/page0001.htm

There are also some details here:

http://forum.sausagemaking.org/viewtopi ... t+fat#2097

I hope this helps

Phil
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Postby trapperbruce » Sun Jul 12, 2009 12:55 pm

thanks hobbitfeet and wheels.that helps a lot .i was just guessing at percentages of fat and was not sure i was guessing right .that makes it much more clear to me thanks
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Postby Kizer » Tue Jun 19, 2012 3:39 pm

Big Guy wrote:"Run error 339"
"MSCOMCTL.OCX or one of its dependencies not properly registered: a file is missing or invalid"


I am getting this error, and the link to the fix is outdated. Any help?

thanks!
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Postby wheels » Tue Jun 19, 2012 4:34 pm

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Postby vagreys » Tue Jun 19, 2012 4:58 pm

Kizer wrote:
Big Guy wrote:"Run error 339"
"MSCOMCTL.OCX or one of its dependencies not properly registered: a file is missing or invalid"


I am getting this error, and the link to the fix is outdated. Any help?

thanks!

What version of Windows are you running, and is it 32-bit or 64-bit?
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Postby Kizer » Tue Jun 19, 2012 10:18 pm

Win 7 64 bit, but the browser calc will work fine. thanks!
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Postby Spuddy » Sat Jun 23, 2012 6:37 am

Link to fix updated and working again.
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Re:

Postby Oddbod » Sat Jun 25, 2016 10:27 pm

Spuddy wrote:Link to fix updated and working again.


Link now leads to shoe sales. :?
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Re: Sausagemakers Square Program

Postby wheels » Sat Jun 25, 2016 11:55 pm

I think that there was a problem at the the other end of the link - it now seems OK.

Phil
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