Small Batch Conversion Chart!!!!
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Small Batch Conversion Char
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Miket482000
What ya looking for? -
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!
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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
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PapaSop Dosen’t matter the point is that it should be there for all of the blends.
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Miket482000
Just looked myself. Thought grams were included. I’m sure this will be addressed pretty quickly. -
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.
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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.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Miket482000 on last edited by
Miket482000 Did a conversion spread sheet on my computer just plug number in and converts to grams, pretty easy to set up.
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bocephus Yes, but not everyone would think it is easy, as many do not have the computer chops to do so.
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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
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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.
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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!
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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
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to opah73 on last edited by
opah73 Ditto
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to opah73 on last edited by
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.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to zbigjeff on last edited by
zbigjeff Might be that we replaced basic education with re-writing history and redefining social norms.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Weighing ingredients will give you more consistent results. Volume measurements can get you close…usually, but are inherently less accurate than weighing. IMHO.
