https://www.ag.ndsu.edu/publications/food-nutrition/the-art-and-practice-of-sausage-making#section-10
https://www.meatsandsausages.com/
enjoy

]]>https://waltonsdev.nodebb.com/topic/1518/sites-i-likeRSS for NodeThu, 10 Sep 2026 23:30:06 GMTSun, 18 Aug 2019 13:51:00 GMT60raypete I really need to get better with excel. It would help me in so many projects.

]]>https://waltonsdev.nodebb.com/post/7180https://waltonsdev.nodebb.com/post/7180Sun, 18 Aug 2019 16:41:19 GMTJoe 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

]]>https://waltonsdev.nodebb.com/post/7171https://waltonsdev.nodebb.com/post/7171Sun, 18 Aug 2019 14:06:45 GMTraypete 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

]]>https://waltonsdev.nodebb.com/post/7170https://waltonsdev.nodebb.com/post/7170Sun, 18 Aug 2019 14:02:09 GMT