Question about sausage quality

Sitting_Bill · Post by **Sitting_Bill** » Fri May 13, 2011 1:16 pm

Just checking that I have the formula right... is it the arithmetic mean of all ingredients and grinder, softcapped by cooking?

Cheers

Gunnar

Post by **TeckXKnight** » Fri May 13, 2011 4:15 pm

I believe the meat used has a higher weight than the grinder and intestines, which also may be higher weight than the grinder. Besides that you are correct sir.

Sevenless · Post by **Sevenless** » Fri May 13, 2011 4:15 pm

(4 x ingredient Q + 1 x grinder Q)/5 = Sausage Max Q

Softcapped by cooking I believe.

Likely I'd expect ingredient Q to be weighted as (2xmeat + 1xintestine)/3.

Post by **TeckXKnight** » Fri May 13, 2011 4:21 pm

Sevenless wrote:(4 x ingredient Q + 1 x grinder Q)/5 = Sausage Max Q

Softcapped by cooking I believe.

Likely I'd expect ingredient Q to be weighted as (2xmeat + 1xintestine)/3.

Thank you kindly for clarifying that to a greater degree~

Sitting_Bill · Post by **Sitting_Bill** » Sat May 14, 2011 12:05 pm

Thanks a lot guys, very helpful.

Question about sausage quality

Question about sausage quality

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