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My Hungarain Kolbasz recipe (excel required)

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  • My Hungarain Kolbasz recipe (excel required)

    Here is another Excel spread sheet that I have made. All you need to do is type in the total amount sausage that you would like to make in the place marked. The spread sheet will then calculate the balance of the ingredients accordingly.
    ***********THERE IS NO CURE IN THIS SHEET***********
    Therefore, you will have to calculate that. There are various curing agents out there, with that being said, you can calculat whats needed.
    I use 1.5 tbs of sure cure per 25lbs of meat. If you have any questions, please ask.

    Enjoy it.
    Attached Files
    Last edited by bb53chevpro; 03-22-2009, 06:30 PM.
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  • #2
    Now that is neat! Is this the general recipe you use for your sausages and vary from there?
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    • #3
      Thanks for posting andy, and also for makin it a sticky!points
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      • #4
        how come the garlic heads only shows up under pounds ?

        Or is it just my excel 07 playing silly buggers that's the first spreadsheet it's seen.

        Lot of garlic, I put in 5 pounds of sausage and it showed a pound of garlic - is that right ?

        And once you've got the ingredients - what's the process ?
        :-)
        Made In England - Fine Tuned By The USA
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        • #5
          Originally posted by curious aardvark View Post
          how come the garlic heads only shows up under pounds ?

          Or is it just my excel 07 playing silly buggers that's the first spreadsheet it's seen.

          Lot of garlic, I put in 5 pounds of sausage and it showed a pound of garlic - is that right ?

          And once you've got the ingredients - what's the process ?
          :-)

          Garlic Heads not pounds.. WOW that would be strong
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #6
            That is quite the clever idea Andy!!
            Keith

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            • #7
              There will be an update to this shortly. the garlic will be changed to weight, and instructions will be added. Bare with me for a bit and I promise the update will happen.

              Thanks.
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              • #8
                Looking at the recipe I noticed that and soy protien concentrate or non-fat dry milk is absent and no ice water added. Just want to make sure this is correct before I proceed this weekend. Anything else I might need to know?

                I'm going to use sheep casing to make snack stix with it. Any reason that this wouldn't work?
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                UDS (Cam)/lump
                22.5 Weber Kettle/lump
                Weber Genesis/propane
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                • #9
                  The only thing that is NOT listed in this is CURE. At the time I made this template, I was not using any cure. If I am going to use cold smoke it, I will add 1.5 tbs of Sure Cure per 25lbs of mix.

                  Sorry I do not know how how much TQ to use since I have never used it before.
                  Truthfully, I am not sure what the soy protien or powdered milk is for.
                  Hope this helps.
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                  • #10
                    Soy protein concentrate & non fat dry milk are interchangeable and used as a binder. Prevents shrinkage and keeps the sausage moist. I see it in a lot of smoked sausage recipes is why I asked.

                    Morton's TQ is pretty easy to use. Just omit the salt from the recipe and add 1.5 teaspoons of TQ per lb of raw ground meat. I will be bringing this sausage up to 152o but over a long period of time so it will be cured.
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                    GOSM/propane
                    UDS (Cam)/lump
                    22.5 Weber Kettle/lump
                    Weber Genesis/propane
                    Camp Chef Pro 90/ propane

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                    • #11
                      Thanks for the info. And hope the sausage works out for you. Keep me posted please.
                      I will warn you, that this recipe is very heavy with the garlic. I love garlic.
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                      • #12
                        thanks andy, i get the hand healed up so i can hold casins on the stuffer an im gonna try this, looks great.
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                        • #13
                          Originally posted by travcoman45 View Post
                          thanks andy, i get the hand healed up so i can hold casins on the stuffer an im gonna try this, looks great.
                          If you was to put that lightning jug down every now and again, youd be alright.

                          Thanks Andy, great Excel work.
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                          • #14
                            Actually, that jug be onea the thins keepin it berrable!
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                            • #15
                              Updated recipe..

                              The new version is 2.2. The improvement made was: Garlic is no longer measured by "heads of garlic". It has been changed and now calculates it in oz.
                              Thanks everyone.
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