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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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Old 01-12-2013, 03:59 PM
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Red Devil Red Devil is offline
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I'm not a math guru, so I'm asking here. What is the formula to use to make 60/40 deer sausage, pork heavy? For instance, if I have 25# of deboned deer meat, how would I figure out how much pork would be needed? Thanks
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Old 01-12-2013, 04:11 PM
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I would try to cross multiply so 25/40=x/60. So 25x60=1500 /40=37.5lbs pork
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Old 01-12-2013, 04:16 PM
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