To day I got the latest " Weschenfelder. co.uk " notification about curing & things . What I did do ( unusually ) was to read the rest of the email .
Apparently they have finally succumbed and started selling the sort of packaging needed by small producers if they want to put the sausages & meats in packs .
With a recent order I had ther latrsst Recipe card enclosed ..it's far removed from the old one . This new one gives you the recipes for all manner of sausages , salami's , burgers , curing just like the old card did but it now includes an accurate weight of ther herbs to use in the small holders reduced size batcheds of product .
IE
I got a 500 grm bag of sausage herbs ..hadn't a clue as to how much to use in a 10 pound batch of sausages , same with their bread crumbs .
The latest sheet says use 1/4 pound ( 113 gram ) of the herbs ( 454 g to a pound ) , 3/4 pounds of the dried pinhead rusk ( 339 gram )
That is fantastic for last time I put too much of the herbs in the sausages .. they tasted bitter .
We struggled to eat them so at th next batch I rang TIM to ask what amounts were need for a 10 pound final stuffing weight and asked him to give a more accurate break down in th recipes for the smaller batched being made .
Good luck , my next batch of Lincolnshire style sausages with fresh apple & fresh home grown ginger & fresh ground black pepper is soon to happen .
!