metric conversion and recipe scaling questions
Posted: Mon Jul 11, 2016 19:18
Hi folks,
So I recently got back into home sausage making after a three year hiatus (two beautiful children entered the scene, priorities shifted, and exhaustion took over), but I'm just now getting back into the swing of things. I've dusted off an old recipe from a friend and am trying now to figure out how to usefully convert it from common US measurements to the metric system, while also wanting to eventually scale it up or down.
Any and all advice would be greatly appreciated. Here is the recipe I'm working with my conversion attempt in red:
● 5.5 lb lean beef = 2.49475804 kg
● 1.5 lb fat = 680.388554 grams
● 1 bottle cold beer (16 ounces) = 1 pint or 500 ml
● ½ teaspoon dried sage = 2.46 grams
● 1 teaspoon Prague Powder #1 (optional; but use if smoking)
● 1 teaspoon ground bay leaves = 4.92 grams
● 1 teaspoon whole anise seeds = 4.92 grams
● 1 teaspoon whole mustard seeds = 4.92 grams
● 1 teaspoon sugar = 4.92 grams
● 1 teaspoon ground cumin = 4.92 grams
● 1½ teaspoons ground Ancho chili = 7.39 grams
● 1½ teaspoons ground cayenne pepper = 7.39grams
● 2 teaspoons ground coriander = 9.85 grams
● 2 teaspoons ground thyme = 9.85 grams
● 5 teaspoon kosher salt = 24.64 grams
● 1 tablespoon minced fresh garlic = 15 grams
● 1 tablespoon granulated garlic = 15 grams
● 2 tablespoons crushed red pepper =30 grams
● 2 tablespoons Hungarian paprika = 30 grams
● 2 tablespoons fresh ground black pepper = 30 grams
Assuming my conversions are accurate, is converting teaspoons and tablespoons to grams the simplest/most user friendly conversion?
Given all of that, if I wanted to scale this recipe from 7lb (meat and fat total) down to 5 pounds, or up to 10 pounds or even 15 pounds, how would I go about trying to calculate up or down the seasonings? Is there some easy method for scaling recipes that aren't simply doubled or halved (ratio, formula, etc.)?
Again, and all advice would be very greatly appreciated. Thanks!
All best,
jlondon75
So I recently got back into home sausage making after a three year hiatus (two beautiful children entered the scene, priorities shifted, and exhaustion took over), but I'm just now getting back into the swing of things. I've dusted off an old recipe from a friend and am trying now to figure out how to usefully convert it from common US measurements to the metric system, while also wanting to eventually scale it up or down.
Any and all advice would be greatly appreciated. Here is the recipe I'm working with my conversion attempt in red:
● 5.5 lb lean beef = 2.49475804 kg
● 1.5 lb fat = 680.388554 grams
● 1 bottle cold beer (16 ounces) = 1 pint or 500 ml
● ½ teaspoon dried sage = 2.46 grams
● 1 teaspoon Prague Powder #1 (optional; but use if smoking)
● 1 teaspoon ground bay leaves = 4.92 grams
● 1 teaspoon whole anise seeds = 4.92 grams
● 1 teaspoon whole mustard seeds = 4.92 grams
● 1 teaspoon sugar = 4.92 grams
● 1 teaspoon ground cumin = 4.92 grams
● 1½ teaspoons ground Ancho chili = 7.39 grams
● 1½ teaspoons ground cayenne pepper = 7.39grams
● 2 teaspoons ground coriander = 9.85 grams
● 2 teaspoons ground thyme = 9.85 grams
● 5 teaspoon kosher salt = 24.64 grams
● 1 tablespoon minced fresh garlic = 15 grams
● 1 tablespoon granulated garlic = 15 grams
● 2 tablespoons crushed red pepper =30 grams
● 2 tablespoons Hungarian paprika = 30 grams
● 2 tablespoons fresh ground black pepper = 30 grams
Assuming my conversions are accurate, is converting teaspoons and tablespoons to grams the simplest/most user friendly conversion?
Given all of that, if I wanted to scale this recipe from 7lb (meat and fat total) down to 5 pounds, or up to 10 pounds or even 15 pounds, how would I go about trying to calculate up or down the seasonings? Is there some easy method for scaling recipes that aren't simply doubled or halved (ratio, formula, etc.)?
Again, and all advice would be very greatly appreciated. Thanks!
All best,
jlondon75