Using the conversion chart
loadpin last edited by
I maybe missing something reading the chart, but for 1 lb of meat, it shows multiple 1 tablespoon and 1 teaspoon listings, but the weights are all different, .6 oz, .06 oz, can you tell me what I’m missing. Thank You.
@loadpin To make sure we are talking about the same thing, at the Seasoning Conversion Chart the 6th from the top is Andouille Cajun Seasoning, it shows it is 1tbsp and 1 tsp to get to .94 oz for 1 lb of meat and just below that is Apple Bratwurst Seasoning that is 1tbsp and 1 tsp to get to .6 oz for 1 lb of meat? The two both require the same volume measurement (1 tbspn + 1 tspn) but have different weight measurements because they have different densities.
I hope I understood and answered your question?
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?