Fresh Italian Sausage

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Aug 11, 2016 14:26

Whatcha think? Fresh Italian Sausage. 3/16" or 3/8" Grinding plate?

Post by **Bob K** » Thu Aug 11, 2016 14:49

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 ?

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Aug 11, 2016 14:55

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.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Aug 11, 2016 14:56

as far as a blank template, what are you looking to do? I can help with whatever you need.

Post by **Bob K** » Thu Aug 11, 2016 15:12

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.

Post by **Bob K** » Thu Aug 11, 2016 15:16

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

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Aug 11, 2016 15:40

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.

Post by **Bob K** » Fri Aug 12, 2016 15:33

Thank You Lou!