I don't know if that's a bug, but I wasn't sure where to place the thread, so I created it here:
I noticed that the base FEP of Big Bear Bangers and Bear Salami decreased drastically. Given that the formula FEP = bFEP*sqrt(quality/10) is right, the base FEP of BBB are below 20 FEP, Bear Salami FEP decreased from 35 to below 17. Since the base FEP of Piglet Wursts stayed the same, I am not sure why there is a change and if it's intended that the base FEP changed.
I didn't try other sausages at the moment, though.
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Onionfighter
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Re: Sausages
I noticed this too, but assumed that it was because bear meat starts off at a high quality.
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