Converting Tablespoon and teaspoons to grams.

[TKOBBQ]

Here's where I'm currently at:<br />*<br />Used this sight for conversions<br />*<br />http://www.traditionaloven.com/culin...to-gram-g.html<br />*<br />Still trying to fill in the blanks.<br />*<br />I got a recipe that I want to try but the measurements are in some amounts that will be hard to measure. I'm hoping converting the to grams will help but have never attempted to do this before. I've found some info searching the Web and am looking for input if this seems to be correct.<br />*<br />*<br />*<br />First the recipe ingredients:<br />*<br />*<br />*<br />(Added some gram measurements I calculated.) Still having problems with the ones that don't have grams beside them.<br />*<br />*<br />*<br />2 cups water (16 floz)<br />*<br />2.75 Tablespoon table salt (convert this for kosher salt or other type, table salt is what I had on hand) 46.92 grams<br />*<br />1.66 Tablespoon White Sugar (fine) 20.75 grams<br />*<br />1.66 Tablespoon ground pickling spice<br />*<br />1.66 Tablespoon brown sugar 20.75 grams<br />*<br />2.5 Tablespoons granulated garlic 16.10 grams<br />*<br />1.66 Tablespoon ground coriander <br />*<br />1.66 Tablespoon coarse ground black pepper 11.45 grams<br />*<br />0.41 teaspoon ground juniper berries <br />*<br />1 teaspoon Cure #1<br />*<br />*<br />*<br />Now a conversion chart I found:<br />*<br />*<br />*<br />I found this chart that has the average weight per teaspoon of spices<br />*<br />*<br />*<br />Gram<br />*<br />2---Ground Ginger<br />*<br />2---Ground Paprika<br />*<br />2---Ground Coriander<br />*<br />2---Ground Cumin<br />*<br />2---Ground Aniseed<br />*<br />2---Ground Caraway<br />*<br />2---Ground Cardomom<br />*<br />2.6-Ground Cinnamon<br />*<br />2.6-Ground Nutmeg<br />*<br />2.6-Ground Cayenne<br />*<br />2.6-Garlic Powder<br />*<br />2.6-Ground Pimento<br />*<br />2.6-Ground Mace<br />*<br />2.6-Ground Star Anise<br />*<br />2.6-Ground Clove<br />*<br />2.6-Black Pepper<br />*<br />3.3-White Pepper<br />*<br />3.3-Caraway Seed<br />*<br />3.3-Ground Turmeric<br />*<br />5.3-White Sugar<br />*<br />5.3-Phosphate<br />*<br />7.3-Garlic Salt<br />*<br />8---Salt<br />*<br />0.3-Dried Tarragon<br />*<br />0.6-Rubbed Oregano<br />*<br />0.6-Ground Sage<br />*<br />1.3-Rubbed Sage<br />*<br />1.3-Mixed Herbs<br />*<br />1.3-Rosemary<br />*<br />1.3-Rubbed Mint<br />*<br />2---Rubbed Thyme<br />*<br />2---Ground Bay<br />*<br />2---Ground Cassia<br />*<br />2---Annato Colour<br />*<br />2---Ground Celery<br />*<br />2---Ground Fennel<br />*<br />2.6-Hickory Smoke Pwd<br />*<br />3.3-Plain Wheatflour<br />*<br />4---Crushed Chilli<br />*<br />-----------------------------------------------------------------<br />*<br />1 tsp 1 tbs <br />*<br />Gram Gram <br />*<br />2 6 Ground Ginger<br />*<br />2.26 6.78 Ground Paprika<br />*<br />2.36 7.08 Ground Coriander<br />*<br />1.96 5.88 Ground Cumin<br />*<br />2.45 7.35 Ground Aniseed<br />*<br />2.49 7.47 Ground Caraway<br />*<br />2.31 6.93 Ground Cardomom<br />*<br />2.6 7.8 Ground Cinnamon<br />*<br />2.6 7.8 Ground Nutmeg<br />*<br />2.16 6.48 Ground Cayenne<br />*<br />2.78 8.34 Garlic Powder<br />*<br />2.6 7.8 Ground Pimento<br />*<br />2.6 7.8 Ground Mace<br />*<br />2.6 7.8 Ground Star Anise<br />*<br />2.6 7.8 Ground Clove<br />*<br />2.54 7.62 Black Pepper<br />*<br />2.45 7.35 White Pepper<br />*<br />3.3 9.9 Caraway Seed<br />*<br />3.3 9.9 Ground Turmeric<br />*<br />5.3 15.9 White Sugar<br />*<br />5.3 15.9 Phosphate<br />*<br />7.3 21.9 Garlic Salt<br />*<br />5.5 16.5 Salt<br />*<br />0.3 0.9 Dried Tarragon<br />*<br />0.6 1.8 Rubbed Oregano<br />*<br />0.6 1.8 Ground Sage<br />*<br />0.68 2.04 Rubbed Sage<br />*<br />1.3 3.9 Mixed Herbs<br />*<br />1.3 3.9 Rosemary<br />*<br />1.3 3.9 Rubbed Mint<br />*<br />2 6 Rubbed Thyme<br />*<br />2 6 Ground Bay<br />*<br />2 6 Ground Cassia<br />*<br />2 6 Annato Colour<br />*<br />2 6 Ground Celery<br />*<br />2 6 Ground Fennel<br />*<br />2.6 7.8 Hickory Smoke Pwd<br />*<br />3.3 9.9 Plain Wheatflour<br />*<br />4 12 Crushed Chilli<br />*<br />3.42 10.26 brown sugar<br />*<br />2.4 7.2 ground mustard seed<br />*<br />1.28 3.84 thyme ground<br />*<br />0.59 1.77 rosemary<br />*<br />4.2 12.6 garlic minced<br />*<br />2.74 8.22 tumeric<br />*<br />0.74 2.22 oragno leaves crushed<br />*<br />2.68 8.04 celery seed<br />*<br />2.73 8.19 onion powder<br />*<br />1.5 4.5 crushed red pepper<br />*<br />1.21 3.63 non fat dried milk<br />*<br />0.84 2.52 basil leaf crushed<br />*<br />3.1 9.3 dextrose<br />*<br />2.67 8.01 corn syrup solids<br />*<br />-----------------------------------------------------------------<br />*<br />New chart found at Sausage Makers<br />*<br />*<br />*<br />Dry Spices - Weights are in grams <br />*<br />*<br />*<br />AmtIngredientGrams Notes <br />*<br />*<br />*<br />1 tsp.Allspice berry1.9 <br />*<br />1 tsp.Alpine herbs2.0<br />*<br />1 tsp.Amesphosphate3.80.4% or2g/lb. <br />*<br />1 tsp.Ancho Chili2.5<br />*<br />1 tsp.Anise seed, whole2.1 <br />*<br />1 Tbs.Anise, star2.0<br />*<br />1 cupApples, dried85.0<br />*<br />1 cupApricot, dried180.0<br />*<br />1 tsp.Baking soda4.5<br />*<br />1 tsp.Basil1.0<br />*<br />1 tsp.Bay leaf, dried0.6 <br />*<br />1 Tbs.Binder, rice-gel10.0<br />*<br />1 tsp.Black beans, ferm.3.6<br />*<br />1 tsp.Bonne herbes0.5<br />*<br />½ cupBread crumbs35.0<br />*<br />1 tsp.Caraway seed2.1 <br />*<br />1 tsp.Cardamom seed2.0<br />*<br />1 tsp.Celery seed2.5<br />*<br />½ cupCheese, Cheddar75.0High melt/BP <br />*<br />1 tsp.Chipotle Chili Powder2.5Penzeys <br />*<br />1 Tbs.Chives, dry1.0<br />*<br />1 tsp.Chives, dry0.3<br />*<br />1 Tbs.Cilantro, dry1.3<br />*<br />1 tsp.Cinnamon, ground2.3 0.5%kg /meat <br />*<br />1 tsp.Citric acid4.52g/5# <br />*<br />1 tsp.Clove, ground2.1 10/1 g <br />*<br />1 tsp.Coriander, ground1.8 <br />*<br />1 Tbs.Corn Syrup Liquid27.0<br />*<br />1 Tbs.Corn Syrup Solids25.0 2% max <br />*<br />1 Tbs.Cranberries, dried9.0<br />*<br />1 tsp.Cumin seed, ground2.1 <br />*<br />1 tsp.Cure #16.0 <br />*<br />1 tsp.Cure #26.0<br />*<br />1 cupCure, Tender Quick201.6<br />*<br />1 Tbs.Cure, Tender Quick12.6<br />*<br />1 tsp.Cure, Tender Quick4.2<br />*<br />1 tsp.Curry powder2.5<br />*<br />1 tsp.Egg White Solids2.25= ½ egg <br />*<br />½ 1 tsp.Erythorbate2.0.25g/lb <br />*<br />1 tsp.Fennel seed, whole2.0 <br />*<br />1 tsp.Fenugreek, ground3.7<br />*<br />1 tsp.File Powder2.0<br />*<br />1 tsp.Five-spice1.6<br />*<br />1 cloveGarlic5.0<br />*<br />¼ cupGarlic cloves35.0<br />*<br />1 tsp.Garlic Granules4.3<br />*<br />1 tsp.Garlic Powder2.8 <br />*<br />1 Tbs.Gelatin8.5<br />*<br />1 tsp.Ginger, Powder1.8 <br />*<br />1 Tbs.Guar Gum 4.0<br />*<br />1 podHabanera, fresh30.0<br />*<br />1 tsp.Juniper berries1.5 <br />*<br />1 tsp.Juniper berries (10)1.5<br />*<br />1 tsp.Mace, ground1.7<br />*<br />1 tsp.Marjoram, ground1.5<br />*<br />1 tsp.Milano herbs2.0<br />*<br />1 tsp.Milano spice2.0<br />*<br />1 Tbs.Mole, Sauce18.0Faraone <br />*<br />1 tsp.MSG4.50.25%/g <br />*<br />1 tsp.Mustard, powdered2.3<br />*<br />1 tsp.Mustard, seed3.3 <br />*<br />1 tsp.Nutmeg, ground2.2 0.5 g/kg <br />*<br />½ cupNuts, Hazelnuts75.0<br />*<br />¼ cupNuts, Pine30.0<br />*<br />½ cupNuts, Pistachio 60.0<br />*<br />½ cupNuts. Walnuts half120.0<br />*<br />1 tsp.Old Bay Seasoning3.0<br />*<br />1 Tbs.Onion Flakes5.0 <br />*<br />1 Tbs.Onion Powder8.0<br />*<br />1 Tbs.Onion, Raw14.0<br />*<br />½ CupOnion, Raw75.0<br />*<br />1 tsp.Oregano, leaf1.5<br />*<br />1 tsp.Paprika, ground2.1 <br />*<br />1 tsp.Parmagiano 2.0 <br />*<br />1 Tbs.Parsley dry1.5<br />*<br />1 tsp.Paste, grachai2.0<br />*<br />1 tsp.Paste. Green-curry2.2<br />*<br />1 tsp.Paste, garlic-chili6.4<br />*<br />1 tsp.Paste, green-chili5.2<br />*<br />1 tsp.Paste, Tandori2.2<br />*<br />1 tsp.Pepper flakes red2.3<br />*<br />1 tsp.Pepper, black2.1<br />*<br />1 tsp.Pepper, cayenne1.8 <br />*<br />1 eachPepper, dndict-dried0.8 <br />*<br />1 eachPepper, jalapeńo25.0<br />*<br />1 tsp.Pepper, pequin1.6app. 24 pods <br />*<br />1 tsp.Pepper, Szechwan1.5<br />*<br />1 tsp.Pepper, white2.4 <br />*<br />1 tsp.Phosphates, sausage3.80.4% or 2g/lb. <br />*<br />1 tsp.Quatre Espices3.0<br />*<br />1 Tbs.Raisins, whole11.5<br />*<br />1 cupRice, cooked160.0<br />*<br />1 tsp.Rosemary leaf1.2 <br />*<br />1 tsp.Sage, ground0.7 <br />*<br />1 Tbs.Salt, Kosher12.0<br />*<br />1 Tbs.Salt, table22.0 <br />*<br />1 tsp.Savory, summer1.5<br />*<br />1 tsp.Savory, winter1.5<br />*<br />1/3 CupSkim Milk Powder23.0 <br />*<br />1 tsp.Soy powder3.03% max <br />*<br />1 Tbs.Sugar, brown11.0<br />*<br />1 Tbs.Sugar, dextrose9.0 <br />*<br />1 Tbs.Sugar, granulated13.0 <br />*<br />1 tsp.Tarragon, dry3.0<br />*<br />1 tsp.Thyme, leaf1.4<br />*<br />1 tsp. Turmeric, ground3.0<br />*<br />1 tsp.Venetian spice3.0<br />*<br />1 Tbs.Whey Isolate4.5<br />*<br />*<br />Is this the way to go?<br />*<br />Or is there a better way? <br />*<br />*<br />*<br />Thanks<br />*<br />*<br />*<br />

[Fishbum]

1.66 tablespoons is very close to 5 teaspoons close enough not to make a difference.


Sent from my iPad using Tapatalk

[BYBBQ]

Post the recipe and let's see the amounts. It may be easier to see if maybe the recipe was scaled up or down to get to where it's at now or may have been converted from a metric recipe. Might be why the amounts are strange.
Close may not be good in some cases, especially if baking.

[TKOBBQ]

Here's what I originally copied from the Smoking Meats forum:

Ok here is the Recipe :)

Ground Meat Pastrami Loaf

Makes 5 pounds of loaf (or can be stuffed into sausage links)


Meat to fat ratio is 80% meat and 20% fat. This is 4 pounds straight meat and 1 pound of beef fat.

Ingredients:
4 pounds pure venison ground, plus

1 pound of beef fat

OR


5 pounds of 80/20 Ground Beef (this is cheapest beef at grocery store so it is ready to go from the package!)

2 cups water (16 floz)
2.75 Tablespoon table salt (convert this for kosher salt or other type, table salt is what I had on hand)
1.66 Tablespoon White Sugar (fine)
1.66 Tablespoon ground pickling spice
1.66 Tablespoon brown sugar
2.5 Tablespoons granulated garlic
1.66 Tablespoon ground coriander
1.66 Tablespoon coarse ground black pepper
0.41 teaspoon ground juniper berries
1 teaspoon Cure #1


Instructions:
Mix all of the seasoning and water in a blender for about 45 seconds to a minute or until salt is dissolved in the water
Mix seasoning into meat well until meat gets tacky (tacky = not runny or very wet looking)
Do a fry test to confirm that the salt content was not added in incorrect amounts (not too salty)

Form into loaves in a pan and cover with plastic wrap or lid (TIP: if you line your pan with plastic wrap it makes it easy to flip the pan and get the loaf/loaves out later)
LET LOAF SET into shape in fridge wrapped/covered overnight to form a good solid loaf/loaves (TIP: there is no need to form a pellicle for this loaf, it will have a good rind to it after smoking and cooking)

Cooking and Smoking:


Unwrap/Uncover and Put in smoker at 100F and dry for 1 hour, DO NOT apply smoke
After 1st hour of drying apply smoke
I did 100% Maple because I read it was commonly used for pastrami
If not using Maple I would recommend a fruit wood and no more of a 35% blend of Hickory and some fruit wood. I feel Hickory will give too much of a bacon flavor, not a Pastrami flavor

Maple or fruit wood smoke should be applied for at LEAST 4 hours and can be applied for the whole cook time which is roughly 6-7 hours

After 1st hour Bump up temp to 120F, 140F, 160F, 170F in that order every 30 minutes until you get to 170F (TIP: to get the last 5 degrees or so of IT feel free to bump to 200F)
Cook to an IT of 160F (USDA recommended IT to kill E.Coli in ground beef as well as USDA recommendation to cook Wild Game meat that is not poultry, poultry is 165F)
Let rest 20 minutes and pat off any fat/juice with paper towel, before knife slicing and eating
Rest in the fridge 6-8 hours or over night to be able to slice very thin on a slicer (TIP: Flavor gets even better the next 36 hours in the fridge)
Vac seal slices and freeze for best storage
Eat and enjoy how amazing this is!

Also for reference I am posting the 1 pound seasoning numbers below. Sometimes you end up making a batch of 4 pounds of 7 pounds or whatever you have so seasoning increments of 1 pound and 5 pound are helpful in such cases.
Let me know if you have any questions!

1 Pound Seasoning Measurements
0.41 cups water

0.75 Tablespoon table salt

0.333 Tablespoon White Sugar (fine)

0.333 Tablespoon ground pickling spice

0.333 Tablespoon brown sugar

0.5 Tablespoons granulated garlic

0.333 Tablespoon ground coriander


0.333 Tablespoon coarse ground black pepper

0.083 teaspoon ground juniper berries

0.2 teaspoon Cure #1



(Recipe I referenced and altered - http://www.foodnetwork.com/recipes/a...recipe-2125772)



Enjoy everyone!!!

[BYBBQ]

Some of the amounts are not correct. I found the original recipe and it was not for 5 pounds. So who ever converted the amounts in the recipe you posted did not do some of them correctly.

[Richtee]

Ain’t it a bitch? All recipes...formulas really..in the commercial world are by weight. It’s worth the trouble.

Every product I have was done in 100 gram batches for prototypes. PITA, but..boom..it’s exact and scalable.

Thank God for...

[barleypop]

What Richtee said, mines digital.

[TKOBBQ]

Thanks for all the info. Talked to Jim today and he set me on the right parh, I really appreciated him taking the time to talk with me about it.