I figured I would share this. As I started making sausage and other things I started worrying about the fat content and when mixing with venison I wanted it to be correct. I got tired of working with the calculator every time doing a recipe to try. I keep all my recipes in Excel for easy to create batch sizes. Excel does calculation and I'm good with working it, so I added it on. I figured maybe some other people might like it.
You just add the type of meat, how many pounds and the fat content of it. It totals the fat content of the entire batch and the poundage of the batch. Just edit the pounds to get the proper fat content and batch size. You can download it from my Google drive on this link if you want a copy.
You just add the type of meat, how many pounds and the fat content of it. It totals the fat content of the entire batch and the poundage of the batch. Just edit the pounds to get the proper fat content and batch size. You can download it from my Google drive on this link if you want a copy.
