Many, many thanks!

That would be great, thank you.

I think it should be 0.0653011292 or 6.5%. Looks like a busy recipe. Ah, yes -- right on both counts! Many thanks for the math correction! I had copied it down wrong, then worked off of that. It is a very busy recipe. I had been given it by a friend about 4 years ago, enjoyed it when he made it a c...

So, to take up the suggestions here: ● 3180 Grams beef + fat ● 1 bottle cold beer (16 ounces) = 1 pint or 500 ml ● .08% dried sage ● .15% Prague Powder #1 (optional; but use if smoking) ● .15% ground bay leaves ● .15% whole anise seeds ● .15% whole mustard seeds ● .15% sugar ● .15% ground cumin ● .2...

P.S. It seems that recipe has every spice in the rack! True that! I've used it once before and really liked the results, but I agree it probably doesn't need so much going on... Once I've played with it a bit, I'm sure I can do better. I usually like to keep things pretty simple. Thank you, by the ...

Makes sense. Thank you! Very, very helpful.

Working in metric percentages is the easiest way to do it...I store spice blends like this in air tight jars or seal in bags with the directions on the container. Many thanks Butterbean! So, how best might I determine the metric percentage? The spice-blend idea sounds a good short-cut. I'd be curio...

Hi folks, So I recently got back into home sausage making after a three year hiatus (two beautiful children entered the scene, priorities shifted, and exhaustion took over), but I'm just now getting back into the swing of things. I've dusted off an old recipe from a friend and am trying now to figur...