metric conversion and recipe scaling questions

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jlondon75
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metric conversion and recipe scaling questions

Post by jlondon75 » 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
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Butterbean
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Post by Butterbean » Mon Jul 11, 2016 20:06

Working in metric percentages is the easiest way to do it. However, this can end up being a lot of math each time you make it so if its something you are going to make very often why not make a bunch of your spice blend and then take the weight of all your spices and divide this by your total weight of the meat so you can determine what percent of spice you need for a given batch of meat.

Then all you need do is weigh your meat and the fat and multiply this by the % of spice blend needed and you are good to go. Liquids like the beer can be easily worked out on their own.

I store spice blends like this in air tight jars or seal in bags with the directions on the container.
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Post by jlondon75 » Mon Jul 11, 2016 20:37

Butterbean wrote:Working in metric percentages is the easiest way to do it...I store spice blends like this in air tight jars or seal in bags with the directions on the container.
Many thanks Butterbean! So, how best might I determine the metric percentage?

The spice-blend idea sounds a good short-cut. I'd be curious on estimates to the approximate longevity/flavor volatility of spice blends? How many months before it might start to lose its oomph?
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Post by Butterbean » Mon Jul 11, 2016 20:47

You've already done the hard part just convert the kg of meat to grams. Total that with your fat grams and that is your total meat weight.

Next just add up your spice weights and salt weight and divide this sum by the total of your meat (all in grams) and this is your percentage.

From this point on all you need do is weight your meat, multiply by the % and add the appropriate amount of blend.

Spice blends will last a long time. I don't think Legg's even has an expiration on their foil pouches. Key is to keep it away from sunlight and keep it air tight.

I will say, there is nothing like sausages made with fresh ground spices though but this - for its convenience - is not a bad alternative.
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Post by jlondon75 » Mon Jul 11, 2016 20:51

Makes sense. Thank you! Very, very helpful.
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Post by Bob K » Mon Jul 11, 2016 21:01

To mix per batch scale into Bakers % with meat + fat equaling 100%

In your example you have approx 80% meat and 20% fat.
Meat 80% 2500 Grams
Fat 20% 680 Grams
---------------
100% 3180 Grams

Black Pepper would be .94% and would = 30 Grams


Easy to scale up and down


P.S.
It seems that recipe has every spice in the rack!
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Post by jlondon75 » Mon Jul 11, 2016 22:37

Bob K wrote:P.S.
It seems that recipe has every spice in the rack!
True that! I've used it once before and really liked the results, but I agree it probably doesn't need so much going on... Once I've played with it a bit, I'm sure I can do better. I usually like to keep things pretty simple.

Thank you, by the way for your response!
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Post by jlondon75 » Mon Jul 11, 2016 23:12

So, to take up the suggestions here:

● 3180 Grams beef + fat
● 1 bottle cold beer (16 ounces) = 1 pint or 500 ml
● .08% dried sage
● .15% Prague Powder #1 (optional; but use if smoking)
● .15% ground bay leaves
● .15% whole anise seeds
● .15% whole mustard seeds
● .15% sugar
● .15% ground cumin
● .23% ground Ancho chili
● .23% ground cayenne pepper
● .31% ground coriander
● .31% ground thyme
● .77% kosher salt
● .47% minced fresh garlic
● .47% granulated garlic
● .94% crushed red pepper
● .94% Hungarian paprika
● .94% fresh ground black pepper

And the spice blend percentage would be:
208.18 grams (total seasonings) / 3180 grams (meat + fat) = .00653011292
So .00653011292 x 100 = .65
So my spice blend percentage is .65% [If I've done this right]
So, to scale down to 5 pounds (meat + fat) would mean:
5lb = 2.26796 kg = 2494.75804 grams
so 2494.76 (meat+fat) x .65% (spice blend percentage) = 16.21594 of spice blend
So my spice blend for 5lb would be... 16.22 grams?
Somehow that doesn't seem right? Maybe I'm overtired and made some sort of mistake...?
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Post by Butterbean » Tue Jul 12, 2016 00:44

jlondon75 wrote: 208.18 grams (total seasonings) / 3180 grams (meat + fat) = .00653011292
I think it should be 0.0653011292 or 6.5%.

Looks like a busy recipe. My boudin spice is only 2.5% of total weight.

Don't know your cure but typically I work with 0.25% cure 1. That's my standard anyhow.
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Post by jlondon75 » Tue Jul 12, 2016 01:11

Butterbean wrote:I think it should be 0.0653011292 or 6.5%.

Looks like a busy recipe.
Ah, yes -- right on both counts! Many thanks for the math correction! I had copied it down wrong, then worked off of that.

It is a very busy recipe. I had been given it by a friend about 4 years ago, enjoyed it when he made it a couple of times, and then used it once myself and really enjoyed it again... And then I shelved my sausage-making hobby for about three years, so never tinkered with it. Now that I'm getting back into this, I intend to simplify and make it my own a bit. This has all been very helpful toward that goal.

Thank you again for the assistance. It is very greatly appreciated.

All best,
Jlondon75
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Post by LOUSANTELLO » Tue Jul 12, 2016 04:25

If you have microsoft excel, i can create the spreadsheet for you providing you give me all the proper proportions. All you have to do at that point is input thr grams of meat being used. I have all 12 italian sausage recipes on one spreadsheet. Works great
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Post by jlondon75 » Tue Jul 12, 2016 04:43

That would be great, thank you.
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Post by LOUSANTELLO » Tue Jul 12, 2016 05:11

Check your email. It's already done.
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Post by LOUSANTELLO » Tue Jul 12, 2016 05:13

here's the sample: the yellow field is the only field you need to input. In fact, all other field are intentionally locked but can be unlocked if you want to alter the recipe Image
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Post by jlondon75 » Tue Jul 12, 2016 05:44

Many, many thanks!
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