Recipe x 14?
-
- User
- Posts: 86
- Joined: Wed Nov 25, 2015 01:37
- Location: Florida
Recipe x 14?
Hey guys we all know I`m not a math major but I`m about to do this recipe but I have 14 lbs of iberico pork and 20 lbs of fat back I picked up. I was wondering if anyone could help since last batch my math was so off
I would like to do this with 14 lbs of pork and fat. I`ll even wire someone money to help lol thanks ! Here`s the recipe I wanna try again but larger
Pork, lean 700 g 1.54 lb
Back fat 300 g 0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt 28 g 5 tsp
Cure #2 2.5 g 1/2 tsp
Pepper 4.0 g 2 tsp
Nutmeg 1.0 g 1/2 tsp
Dextrose 3.0 g 1/2 tsp
Sugar 2.0 g 1/2 tsp
T-SPX culture 0.12 g use scale
I would like to do this with 14 lbs of pork and fat. I`ll even wire someone money to help lol thanks ! Here`s the recipe I wanna try again but larger
Pork, lean 700 g 1.54 lb
Back fat 300 g 0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt 28 g 5 tsp
Cure #2 2.5 g 1/2 tsp
Pepper 4.0 g 2 tsp
Nutmeg 1.0 g 1/2 tsp
Dextrose 3.0 g 1/2 tsp
Sugar 2.0 g 1/2 tsp
T-SPX culture 0.12 g use scale
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
There is a handy calclator here:
https://www.meatsandsausages.com/sausag ... calculator
I use it all the time.
https://www.meatsandsausages.com/sausag ... calculator
I use it all the time.
-
- User
- Posts: 86
- Joined: Wed Nov 25, 2015 01:37
- Location: Florida
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
-
- User
- Posts: 86
- Joined: Wed Nov 25, 2015 01:37
- Location: Florida
-
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
-
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Re: Recipe x 14?
I thought he wanted to make 14 lbs total.
[/b]Saltedtyme30 wrote:I would like to do this with 14 lbs of pork and fat.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
However if, he is wanting to use all the meat and is asking how much fat to add for a 30% fat content then all he needs to do is multiply the weight of the meat by 1.43 which gives the total weight of meat and fat. Then he can either subtract the known weight of the meat from this total and this will be the fat or he can multiply the 30% to this total and get the same result.