Dammit.

[madbaker]

I had a reluctant epiphany: I should convert all my sausage recipes to grams. That way everything is listed as a percent of the base meat, making scaling incredibly easy.

But damn, that's going to be an annoying thing to do. The meats are currently listed in pounds and most of the spices are standard US volumes.

Comments

You only have to do it once :-)

[gormflaith.livejournal.com]

It's not that much different from the baker's ratios :-)
And there are online calculators that will do the math for you!
You can dooo eeet!
:-)
I'm helpin' :-)

[serendipity17.livejournal.com]

For scientific accuracy: measure your standard spices by your standard method in each measuring spoon you use, and measure out each spice/spoon combination 5-10 times. If your scale can't give the weight of a quarter-tsp leaves, weigh all 5-10 spoonfuls together, then take the mean, otherwise probably take the mode.

This is going to take so!long! but in a good way.