Meat Block Calculator - Seasoning, Cure, and Water
Notes: Use a scale to measure ingredients. Seasoning measurements are the same regardless of protein. Water recommendation here is 3%, or 0.52 oz. per lb., for all seasonings based on a standard fresh sausage preparation. Please add more water for other preparation types. We always recommend ice water.
Tip: Build shrinkage into your batch plan. Amount of water, cook type, and inclusions all affect your yield.
Disclaimer: We make every effort to ensure our recipes, instructions, and calculator outputs are accurate; however, results may vary due to differences in ingredients, equipment, preparation type, inclusions, and individual technique. All content is provided for general guidance only, and we do not guarantee specific results.
