I just downloaded your spread sheet. Not sure how your inputs work but if I'm reading it correctly does it say 25% salt? thinking this should say 2.5% IDK
maybe I'm reading it wrong?
Here is the post that the spread sheet was based on. I can tell you it is spot on. This is based on 100 pounds of meat.
I found the link to the SS recipe and made some necessary edits. So here you go.
Here is the SS recipe that we have worked up. My sausage making partner and myself bought the basic recipe from a spice manufacturer that went out of business. We have modified it some to our taste. We substituted cracked black pepper for whole peppercorns as neither of us liked the whole peppercorns. We both like lots of mustard seed to chew on so we really kicked that up. We are about middle of the road on garlic so if you like lots of garlic you could add up to a 1/3 cup of minced garlic for a 30# batch of sausage. Do not add garlic salt because the salt is where it needs to be with out adding anything more.
This is the recipe that we have made our large batches with. I would guess we have done more then 2000# over the years. I know that the group that we make sausage with swear buy it.
The recipe makes enough spice blend for 100# of Summer Sausage. You can cut the recipe in half or 1/4 and just use the calculated charge rate expressed in the formula. I work at a chemical plant so I treat everything like a chemical concoction. Sorry! The nice thing about doing it this way you multiply the pounds of meat that you have by
1.087 and this tells you how many ounces of the spice blend to add to your meat.
WILD GAME SUMMER SAUSAGE
BASIC SPICE ADJUSTED TO OUR TASTE
For 100 lbs. Of meat 50 lbs. of well-trimmed wild game meat chunks
50 lbs of trimmed pork shoulder.] [I use Costco Pork butt](Mix pork trim together with wild game chunks and grind with preferably a
3/16" plate or with a 1/4" plate if that is all that is available. I would prefer to use a 3/16th plate if you can get your hands on one.
The following is for 100# of summer sausage.
2.5 lbs. none Iodized salt
2 lbs. Corn syrup solids / or dextrose
5 oz. Fine ground black pepper
2 oz. Ground coriander
2.5 oz cracked black pepper
23 oz. Mustard seed
4 oz. Garlic powder [add extra minced garlic at the time of actual production if you care for more garlic.
1//3 cup of minced garlic seems about right for a 30 pound batch
.01 oz. ground Thyme .............[7.3/8 tablespoons / oz]
.02 oz ground Clove .............[4 tablespoons / oz.]
USE 1.087 OZ. OF THIS SPICE BLEND PER POUND OF MEAT THAT YOU HAVE TO MAKE. THIS WILL TELL YOU HOW MANY OUNCES OF THE SPICE BLEND TO USE.
For 100 lbs of meat use 4 0z. Of preg powder # 1 [sodium nitrite] meat cure. This is .04 oz/lb. of meat. (.04 X the number of pounds of meat you are processing.) One ounce of meat cure is = to 5- level tsp which enough for 25 # of sausage
Just remember one level tsp/5pounds of meat.
DO NOT eliminate or reduce the amount of meat cure that should be in the meat. This is what protects the meat during the smoking process!!! Mix the meat cure in the spices just before adding the spices to the ground meat.
10 tsp liquid smoke [mix with water]
Liquid measurements
2 lbs. (32 oz.) of cold water per 100 lbs. Of meat
(.32 oz of water per lb. of meat) Mix this water with the liquid smoke then add it to the meat while mixing in the spices.
10 tsp. Liquid smoke (mix with the water before adding to the meat.) all of this is for 100# of meat.
