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Fresh Italian Sausage
Posted: Thu Aug 11, 2016 14:26
by LOUSANTELLO
Whatcha think? Fresh Italian Sausage. 3/16" or 3/8" Grinding plate?
Posted: Thu Aug 11, 2016 14:49
by Bob K
3/8 (10mm) Plate gets my vote !
Hey Lou is there such a thing as a blank calculation template for sausages in a excel spreadsheet ?
Posted: Thu Aug 11, 2016 14:55
by LOUSANTELLO
I always use 3/8, but I have a buddy who's wife thinks it's too coarse and the local butcher uses 3/16.
Posted: Thu Aug 11, 2016 14:56
by LOUSANTELLO
as far as a blank template, what are you looking to do? I can help with whatever you need.
Posted: Thu Aug 11, 2016 15:12
by Bob K
I am trying to convert some recipes to be able to calculate the amount by just typing in the total meat weight, instead of calculating by hand each time.
Posted: Thu Aug 11, 2016 15:16
by Bob K
LOUSANTELLO wrote:I always use 3/8, but I have a buddy who's wife thinks it's too coarse and the local butcher uses 3/16.
If it was me I would tell her to get it from the Butcher
Posted: Thu Aug 11, 2016 15:40
by LOUSANTELLO
Send me the recipes and I will setup the fields for you. At that point, all you have to do is input the grams of meat.
Posted: Fri Aug 12, 2016 15:33
by Bob K
Thank You Lou!