Jonathon thx so much for your efforts on this! Good to know, I love the willies seasoning, and did want to try some ECA with it, without worries Id have a batch with bad texture. Sounds like my no msg package will be perfect then!
sites I like
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https://www.ag.ndsu.edu/publications/food-nutrition/the-art-and-practice-of-sausage-making#section-10
https://www.meatsandsausages.com/
enjoy -
raypete I am glad you shared that link. I stumbled across that one last week and printed off a ton of material. The info regarding spice additions for fresh sausage was extremely useful. Yesterday I needed some volume to weight ratios to scale up ingredients in a recipe and was easily able to do so
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Joe Hell I put everything into excel in grams for portion control. then I can change the recipes with a flick of the mouse. I use the same for baker’s formula when I bake it controls waste for me…Old habits are hard to break I guess. coming from a chef’s back ground
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raypete I really need to get better with excel. It would help me in so many projects.
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