Lamb and Beef Sausage60% Beef, 40% Lamb
Ingredient Ratios
| Ingredient |
Percentage (%) |
| Salt |
2.5% |
| Cure #1 |
0.25% |
| Dextrose |
1% |
| Black Pepper |
0.5% |
| Red Pepper |
1% |
| Cumin |
1% |
| Garlic |
1% |
| Allspice |
0.5% |
| Cinnamon |
0.1% |
| Cloves |
0.1% |
| F-LC |
1.25g/5kg |
Stuffed Lamb SausagesFermenting at 70 degrees for 48 hrsCuringWeight Loss Log
| Batch ID |
Mass (02/02/21) |
| A |
480g |
| B |
726g |
| C |
412g |
| D |
122g |
| E |
152g |
| Batch ID |
Mass (02/08/21) |
| A |
379g |
| B |
646g |
| C |
344g |
| D |
100g |
| E |
134g |
| Batch ID |
Mass (02/22/21) |
| A |
300g |
| B |
482g |
| C |
274g |
| D |
77g |
| E |
95g |
| Batch ID |
Mass (03/01/21) |
| A |
282g |
| B |
646g |
| C |
- |
| D |
69g |
| E |
73g |
| Batch ID |
Mass (03/18/21) |
| B |
416g (57% weight) |