Quote:
Originally Posted by Kreth
Yeah, I actually put together an Excel spreadsheet where I could plug in the weight of the meat, and get measurements for the spices of my most commonly used recipes. I just haven't had the time to write up custom fraction formatting for the cells, so I get weird things like "1/6 Tbsp Cumin"
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Yeah, I use Excel too. I use a logbook for the recipes, noting any tweaks or anything else we change, noting results, and keeping track of how much we have made.
Have you taken any pics of your operation?
Here's a link to a PDF doc with a bunch of recipes.
The Hunters Sausage is our go to recipe.