My deer sausage recipe

[Smokemifyougotem]

Thought I would share my deer sausage recipe. It works well as a pork sausage to but you need to cut the coriander and marjoram in 1/2. The picture is a screenshot of onedrive off my phone, I have an easy excel spreadsheet built, you just enter your final KG and it does the math for me. I know its in metric but i find it just easier for figuring and a career in Canada's oilpatch has me pretty much on the metric train. If it helps 1 kg = 2.2lbs and 1 g = .0353 ounces. (you guys probably already know this)

 

[smokerjim]

thanks for sharing, always looking for new recipes and conversions. i just wish the rest of the world would measure like us cavemen in the usa.

 

[crazymoon]

SIYG, Thanks for sharing but really in metric ??

 

[Smokemifyougotem]

I’m no dirty commie but metric is way easier, just sayin, everything divided by 10 even I can do that math. (Btw most scales have a button to convert back and forth so you could always leave the recipe in metric, just don’t tell your buddies. No one will know.)

 

[chopsaw]

I do most of mine in grams.

 

[tx smoker]

i just wish the rest of the world would measure like us cavemen in the usa.

SIYG, Thanks for sharing but really in metric ??

I'm horrible with metric measurements also and that's why the digital scale I bought will weigh in American and metric. Truth be told, I actually prefer weighing in grams because it's a much finer measurement and you can be far more accurate when weighing stuff.

Just my .02,
Robert

 

[indaswamp]

I'm with SIYG, metric is far easier to scale because it is in percentages.

 

[olaf]

I like the spreadsheet idea I do the same with my bacon I'd love to give this a try. Would I be OK with bulk sausage just want to try a couple pounds?

 

[Smokemifyougotem]

Yes sure, I used to have the actual teaspoon measurements for all the spices for smaller batches but I can’t find it for some reason.

 

[Wurstmeister]

I’m no dirty commie but metric is way easier, just sayin, everything divided by 10 even I can do that math. (Btw most scales have a button to convert back and forth so you could always leave the recipe in metric, just don’t tell your buddies. No one will know.)

Upside, metric is definitely a conversation starter. Think of the conversation when you ask you friends if they want a kilo or two....of sausage or brisket?

 

[Wurstmeister]

Yes sure, I used to have the actual teaspoon measurements for all the spices for smaller batches but I can’t find it for some reason.

This might be of some help. It's an excel spread sheet from English to Metric. Gram spice conversion from TSP and TBS copy 1.xls - Google Drive Original source is AUTO EXCEL SHEET FOR RECIPE SIZING (bradleysmoker.com) . Not sure what the other sheets are, but they might be useful as well. I use Chef -Resources excel sheets just to be simple when working with resturant chefs.

 

[SmokinEdge]

I’m no dirty commie but metric is way easier, just sayin, everything divided by 10 even I can do that math.

All of my curing math is metric. I weigh all salt and sugar along with cure if using. I do it all old school no online calculator.