krautguy wrote:This is our general recipe:
20lbs grass fed beef 70/30 1/8grind
I am assuming by this you are only grinding/mincing once and that is with a 1/8th plate
3/4 cup salt
At the moment I am working off my work computer as my home one has crashed and it seems that I am not getting updates on the work one. I came across this an hour ago but left this alone hoping some one else would catch on There has been a discussion on salt albeit one sided this hit me between the eyes as to be way out to left field
If we convert the 20 lbs of beef to metric we get 9.0718kg or 9071.8g
http://www.worldwidemetric.com/measurements.html In days gone by we would work with either 20g or 25g (salt) per kg of meat, this would give us a number of either 181g salt or 227g salt. Due to the health problems that arrive out of excess salt a lot of producers have dropped the amount of salt in there products, myself I use 10g salt per kg of meat when making
fresh sausage so for your 20 lbs of meat I would be using 91g salt
I weighed out 3/4 cup of salt and it weighs out at 265g
Wheels, vagreys any thoughts on the above
2 cup bread crumbs
4 cups water
spices (sage thyme, mustard, coriander, fennel, onion, garlic, peppers sugar)
Mix dry and wet ingredients (not breadcrumbs) and then add to meat. Mix on level one for 3 minutes in globe mixer. Add breadcrumbs. Mix another 3 minutes with dough hook. Stuff.
Wow, that's a total of six minuets of mixing and in my humble opinion is more than a tad too long
![Embarassed :oops:](./images/smilies/icon_redface.gif)