Sausagemakers Square Program

[Oddley]

Spuddy has kindly given, the Sausagemakers Square program, a permanent home. To download it click:

HERE

[saucisson]

Superb news, Dave

[Ianinfrance]

Hi

Spuddy has kindly given, the Sausagemakers Square program, a permanent home. To download it click:

HERE

Excellent news. Well done. Spuddy - Dave? I have to say that I feel while a program like that is never going to hit the best sellers charts, it is going to be of long term interest to many sausage makers. had I not just made 15 lbs of mixed sausages, I would have used it already.

[saucisson]

Just to clear up any confusion Ian:
It's Oddley's program
Spuddy is hosting it on his site
And I'm Dave

I think you may have got one or more of us muddled up

Best wishes,

Dave

[mjcoetzee]

Thanks Oddley. I was trying to find this program but all the other links have expired. My friend who makes a lot of game sausage will enjoy this one.

[Wal Footrot]

Anyone like to provide a tutorial on how best to use it? Just made my second batch of sausages after a disaster with the first. Could have used it for that.

[Big Guy]

Just before it is finished installing I get an error message Run time error 339
MSCOMCXC.OCX not registered properly ?

[Spuddy]

Not heard of that file before. You sure you got the name right?

[Big Guy]

"Run error 339"
"MSCOMCTL.OCX or one of its dependencies not properly registered: a file is missing or invalid"

[Spuddy]

Ahh that makes better sense.
Try running THISfirst. It may help.
BR

[Big Guy]

Thanks! Its working now

[Spuddy]

No problem, glad to be of help.

[porker]

I've used this program again this week and am amazed at how consistent my sausages now are! It's one of the first preps I do when I buy my pork.

Big thank you!

porker

[zimwolf]

Hi
Is there a tutoreal how to use this please. Just starting sausage making so I reckon this would help.

Cheers
Zimee

[Hobbitfeet]

The calculator is more commonly known as Pearsons Square and was originally used by dairy farmers to mix different milks with different fat contents in order to obtain a final product with a required percentage of fat.

So as far as its application to sausage making... Enter the fat percentages of the two different meats you would like to use in your sausage - it doesn't matter which way round but the usual way is the higher percentage at the top. Then enter the desired fat percentage in the middle box (I aim for around 20% but many prefer one much higher) then press calculate. The solution tells you how much of each meat to use to obtain that desired total fat percentage.

For example... Say you want to make a sausage with pork belly(30% fat) with some beef mince (12% fat) and you want a 20% fat sausage. Enter 30 and 12 in the Meat 1 and 2 boxes and the 20 in the middle Target box. Press Calculate and you should use 8 parts pork belly to 10 parts beef in order to get the 20% total fat.

Hope that's clearer!