Keeping a note book for your recipes and fine tuning is key. I've tried a couple of recipes that had way too much salt in them for my taste. I'll know better next time.
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"
02-24-2009, 08:59 AM
Re: Anyone making sausage?
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