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Meatgistics - Walton's - Community

Small Batch Conversion Chart!!!!

Scheduled Pinned Locked Moved Meat Processing
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  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    wrote on last edited by
    #1

    Small Batch Conversion Char

    PapaSopP B 2 Replies Last reply
    0
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Miket482000 on last edited by
    #2

    Miket482000
    What ya looking for?

    Miket482000M 1 Reply Last reply
    0
  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    wrote on last edited by Miket482000
    #3

    I was just looking at the Small Batch Conversion Chart! I am to say the least a little dismayed that you don not have a conversion for people that are using Grams!!! I would venture a guess that there is a fairly large number that use Metric for weighing out small batches and all batches for that matter as it is by far easier to calculate accurate amounts of any Seasoning with a simple meat to seasoning ratio! I have no doubt that more and more are realizing that it is more accurate and being base 10 across the board MUCH easier to do simple math to scale any batch to what ever size you like! Yet you do not have a Grams to meat ratio number for any of the seasonings. For example: 500g test batch, seasoning ration is say .02 to a gram of meat, that would be: 500 x .02 = 10 grams of seasoning in this example!! 628g of meat 628 x .02 = 12.56g of seasoning! Simple easy fast no interpolation no guessing if the spoon is packed, heaping, scraped level, if you have .38 of a teaspoon, ETC. you get the correct amount every time. This ratio and the simple instructions to use it should be printed on the bag of spice mix, eliminating the need to look it up , with the possibility of accidentally looking at the wrong line on the chart, or the need to take the time to do so, as everything you would need is there in your hand!

    PapaSopP 1 Reply Last reply
    2
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #4

    I usually make small batches 5-10 lb.so I keep a book with the information in 1LB. and 5LB. for all ingredients and cook times and notes with results from previous cooks for reference

    1 Reply Last reply
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  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    replied to PapaSop on last edited by
    #5

    PapaSop Dosen’t matter the point is that it should be there for all of the blends.

    1 Reply Last reply
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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Miket482000 on last edited by
    #6

    Miket482000
    Just looked myself. Thought grams were included. I’m sure this will be addressed pretty quickly.

    1 Reply Last reply
    1
  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    wrote on last edited by Miket482000
    #7

    Most likely, I was just surprised that the information was not there as it is so basic and useful!! Also by printing the ratio on the spice bags would eliminate the need to go online to look it up.

    1 Reply Last reply
    1
  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    wrote on last edited by
    #8

    Also by simply printing the ratio for a blend on the bag, you eliminate possible errors in jumping lines on a chart (don’t ask why I feel that may be an issue) and the need to go online to look it up.

    bocephusB 1 Reply Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Miket482000 on last edited by
    #9

    Miket482000 Did a conversion spread sheet on my computer just plug number in and converts to grams, pretty easy to set up.

    Miket482000M 1 Reply Last reply
    1
  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    replied to bocephus on last edited by
    #10

    bocephus Yes, but not everyone would think it is easy, as many do not have the computer chops to do so.

    1 Reply Last reply
    1
  • B Offline
    B Offline
    Brianzipperdog123 Yearling
    replied to Miket482000 on last edited by
    #11

    Miket482000 now you’ve got a new President next year you should consider tossing the old British system of weights and measures and going Metric. It’s the only way to make things easy. I mix up the spices for

    1 Reply Last reply
    1
  • M Offline
    M Offline
    Meat 101
    wrote on last edited by
    #12

    I went completely away from using cups/tablespoons/teaspoons this past year. Went to the local Cash and Carry Food Wholesaler and bought a small tabletop scale. Can weigh up to 10# in either grams or lbs., although I only use it to weigh spices and weigh the meat block on a regular scale. I am getting better flavor between batches and my costs are consistent. I also am measuring my modern cure more accurately and that makes my wife happy. This way the only thing I need to know is the percent of each ingredient that I want to use, then can convert any recipe to grams (454 g. = 1#. 28 grams = 1 oz. ) I can’t say for everyone else, but this is really helping me.

    Miket482000M 1 Reply Last reply
    1
  • gus4416G Offline
    gus4416G Offline
    gus4416 Team Blue
    wrote on last edited by
    #13

    I think all the seasoning should be in tablespoons and teaspoons grams. And all that business is why I don’t buy seasonings that are in grams and such

    M 1 Reply Last reply
    0
  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    replied to Meat 101 on last edited by
    #14

    Meat 101 I Totally agree and so does the professional cooking world!~ Using weight is the ONLY way to get consistent accurate amounts every time! It is just not possible when there is such variations in grind, texture, shape of all of the individual ingredients! By using volume you can have as much as a 40% variance from one batch to another in each ingredient by using volume measurements!

    1 Reply Last reply
    1
  • M Offline
    M Offline
    Meat 101
    replied to gus4416 on last edited by
    #15

    gus4416 I would say that if it is working for you, keep going and do it. I had to start dealing with regulatory labels so made the change to help with that.

    1 Reply Last reply
    0
  • O Offline
    O Offline
    opah73 Yearling
    wrote on last edited by
    #16

    all seasonings i buy say on the package how many lbs the package will season,and how many ounces are in the package. there are 28 grams in an ounce. example: if 11 ounces will do 25 lbs… 11 ounces is 308 grams divided by 25 equals 12.32 grams per pound. 5 lbs equals 61.6 grams. i dont split hairs. i would round it to 62 grams. ive done a hell of a lot of sausage using this simple math…just sayin

    G zbigjeffZ 2 Replies Last reply
    4
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to opah73 on last edited by
    #17

    opah73 Ditto

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
    0
  • zbigjeffZ Offline
    zbigjeffZ Offline
    zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Iron
    replied to opah73 on last edited by
    #18

    opah73 I laugh at people who say “I’ll never use math is real life after I finish high school”. I just let them struggle a bit to see how frustrated they become first. Sit back and wait for them to ask. Yep, it’s simple math. But, really amazed at how many with “higher” learning don’t get it.

    ChefC 1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to zbigjeff on last edited by
    #19

    zbigjeff Might be that we replaced basic education with re-writing history and redefining social norms.

    1 Reply Last reply
    4
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #20

    Weighing ingredients will give you more consistent results. Volume measurements can get you close…usually, but are inherently less accurate than weighing. IMHO.

    Paul

    • How hard can it be?
    1 Reply Last reply
    2

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