# Sausage & Meat Curing Recipe Template w/Scaling & Calculators......

Discussion in 'Sausage' started by diggingdogfarm, Mar 19, 2013.

1. ### diggingdogfarmMaster of the Pit

Below is a spreadsheet recipe template that I put together, I thought that some folks may find it useful.

It includes three types of scaling and additional calculators.

It's intended to be used with gram measurements only for best accuracy, especially when scaling.

An accurate gram scale should be used (preferably high resolution.)

Before starting, click “File” in the upper left and then “Save as...” (or equivalent) to name the new spreadsheet and save the original template.

The green column is the batch multiplier...change the number in the upper green box (cell G3) to take the numbers in the base recipe “Amount” column and multiple them by cell G3 to get the scaled ingredient amounts. Example multipliers, "0.5" for half a batch, "2" to double the batch, etc. etc. etc.

The yellow column is the meat weight scaler, enter the weight of meat on hand in to the upper yellow box (cell G4) to take the numbers in the base recipe “Amount” column and multiple them by cell G4 to get the scaled ingredient amounts.

There's a Baker's Percents column to the right as an additional scaling option.

The spreadsheet was created in LibreOffice Calc (*.ods) and converted to Microsoft Excel (*.xls). I don't have Microsoft Excel (I absolutely HATE Microsoft) to check for formatting errors, so some formatting errors are possible. I've included both files and screenshots to confirm the formatting.

I've also included a sample recipe in the same file to demonstrate some of the options.

Please inform me of any errors.

Any and all feedback is welcome.

Please let me know what you think.

Here's a screen shot of the template:

Here's a screenshot of the example recipe:

In the above example the the scalers are used as well as the cure calculator. The cure calculator was used to to adjust the salt in the recipe to 1.8%, the 15.66 grams of salt from the calculator was entered into the "Amount" column of the base recipe.

Check, double-check and triple-check all recipes for safety and accuracy.

Have fun!

~Martin

Last edited: Jul 12, 2014
2. ### woodcutterMaster of the PitOTBS Member

Thank you Martin, my wife wants me to print out and organize the recipes I've saved. I'll try to convert them as I go over them.

3. ### dieselSmoking Fanatic

You rock Martin!

Can't even begin to explain how much time you have saved me.  Well I guess you already know.  This is a nice tool for the belt.

I just typed in the numbers for the last batch of my home cured bacon and they look correct.

great idea and thanks

Aaron.

4. ### s2k9kAMNPS Test Group

I see they got it working Martin, that's good.

Thanks for sharing this, I know it will be a big help to many!

5. ### shannon127Smoking FanaticOTBS Member

Awesome Martin!!

6. ### diggingdogfarmMaster of the Pit

You're welcome.

~Martin

7. ### diggingdogfarmMaster of the Pit

Thanks.

I don't think they turned on attachments here, the linked files are hosted on my Ubuntu One account.

~Martin

Last edited: Mar 19, 2013

Thanks!

~Martin

9. ### s2k9kAMNPS Test Group

Oh well at least you got it working, that's good!

10. ### jp61Master of the Pit★ Lifetime Premier ★

Thank you kindly sir! Very much appreciated!

11. ### dward51Master of the PitOTBS Member

Thanks Martin, this general template is very helpful!!!!!

One more thing to remember is don't get volume measurements like fluid ounces confused with actual weight ounces when trying to convert from English/Imperial to Metric.  A cup of "X" may not necessarily weigh 8 ounces, a quarter cup 2 ounces, etc...

Example - two cups of flour will actually weigh about 8 ounces, but it will fill 16 fluid ounces volume (a two cup measure).  And to make matters more confusing, different milling fineness and if the flour is sifted or not can change that even more. That is one reason why physical weights are always more accurate than volume.

Another great thing about metric recipes is it makes working with recipes posted in "percent" instead of volume easy to figure out and adjust for different weights of meats.  This method is apparently very popular in Great Brittan, Australia and the EU.  If you visit other forums you will see a lot of recipes posted in percent and grams as the general rule (not that I'm recommending anybody stray from SMF, but there is a big world of ideas out there).

Here is a link to the USDA food nutrition database if you don't know the weight per volume of a given spice (or other ingredient for that matter).  Just search by item and you should find the info you need.  You can often find this on the USDA nutrition label on the product, but not all have the actual weight per serving like the database does.

http://ndb.nal.usda.gov/ndb/search/list#

Here is an example of Onion Powder.  Their database shows a teaspoon of onion powder will weigh 2.4 grams and a tablespoon 6.9 grams.  There is other data about the chemical and nutritional makeup, but the weights are what you want.  You can even change the volume to get new weights as I did in this screen capture, ie... 3 1/2 tablespoons weighs 24.15 grams.  If you had a recipe that called for 1 cup of onion powder, 1 cup is 16 tablespoons, so change the tablespoon value to 16 to get the weight of 1 cup of onion powder in grams (110.4 grams per cup).  Then you can work with Martin's template.

Last edited: Mar 19, 2013
12. ### doctord1955Smoking Fanatic

Thank You Sir!!

13. ### diggingdogfarmMaster of the Pit

I'm putting together a chart of volume to gram conversions for the most common herbs and spices used in sausage making and meat curing along with recommend amounts to start with when formulating new recipes. It should be done soon.

~Martin

14. ### diggingdogfarmMaster of the Pit

re: USDA Nutrition Database

I use the nutrition database frequently because I'm on a somewhat restricted diet.
I've found a lot of errors and have pointed them out to the folks there several times, so take what they list with a grain of salt.
The USDA doesn't generate all the data.

Quoting part ofan email from them:

"Our data comes from the scientific literature, food companies and contracts sponsored by USDA."

~Martin

Last edited: Mar 19, 2013
15. ### kathrynnSmoking GuruOTBS Member

Martin....thank you so much for doing this!  Gonna help out bunches!

Kat

16. ### dward51Master of the PitOTBS Member

So another "you might be able to trust our data, but then again you might not" project funded by our tax dollars.   Great......

17. ### diggingdogfarmMaster of the Pit

Yup!!!!!

A \$55 billion dollar a year USDA budget just isn't enough!!!!!!!!

We're just not paying enough, more taxes will solve everything!!!!!!

God help us all!!!!!!!!!!!!!!!!

~Martin

18. ### daveomakSmoking GuruOTBS MemberSMF Premier Member

Nice and handy Martin....  thanks...   Dave

19. ### danmcgMaster of the PitOTBS MemberSMF Premier Member

Very nice Martin thanks.

20. ### diggingdogfarmMaster of the Pit

You're welcome.

~Martin