About Linkulator

I’ve been cooking BBQ for nearly 20 years. Back in 2018, I had my first jalapeño and cheese sausage at Pecan Lodge in Dallas, Texas, and it was love at first bite.

Back home in Ireland, finding anything even remotely similar was next to impossible. So, after years of searching, I decided to do what any sensible BBQ enthusiast would do. Make my own.

How hard could it be?

Well, as it turns out, pretty bloody hard.

Not the cooking. The maths.

Percentages of this, ratios of that, spreadsheets that looked like they belonged in an accountant’s office. Every batch seemed to involve starting from scratch. And don’t even get me started on curing salt. I eventually discovered that not all curing salts are created equal, which is a fairly important detail when you’re making food for people.

I loved making sausages, but the calculations took a lot of the fun out of it. More often than not, I’d look at the hassle involved and just decide to throw something else on the smoker instead.

Nearly 20 years cooking BBQ, and a bloody spreadsheet was putting me off making sausages.

So, when I decided to make another batch, I built Linkulator. Something simple enough for a complete beginner, with enough flexibility for people who’ve been stuffing sausages for years.

No complicated spreadsheets. No jumping between calculators. Just enter your ingredients, choose your options, and let Linkulator handle the maths.

A few friends in the BBQ community tried it, loved it, and convinced me it was worth sharing.

I still haven’t mastered stuffing sausages, but at least I’ve finally figured out the maths.

Made in Cork, Ireland, by Vic Barry.

Got an idea, found a bug, or just want to talk BBQ? Drop me a line at [email protected].