Linkulator › Help
Linkulator help
Linkulator is a free sausage calculator. Weigh your lean meat and it works out the fat to add, the curing salt, the salt, spices, binder and water, and how many links you'll get.
Quick start
- Weigh your lean meat and type it into Step 1: Meat & fat. Pick a ratio, such as 70/30.
- Weigh out the fat shown in Step 2: Fat to add.
- Choose your curing salt in Step 3: Cure. Linkulator tells you how much to add.
- Pick a recipe or set your own salt, spices and extras in Step 4: Ingredients & spices.
- Weigh everything from the butcher-paper sheet, ticking each item off as it goes in.
Safety: curing salt is toxic in large amounts. Always weigh it on a gram scale. Cook sausages until the centre reaches at least 71 °C / 160 °F. More on safety.
Install it on your phone
Linkulator works like an app and keeps working without signal, which helps in a garage or a kitchen with poor reception.
- iPhone (Safari): tap Share, then Add to Home Screen.
- Android (Chrome): tap the ⋮ menu, then Install app or Add to Home screen.
- Computer (Chrome or Edge): click the install icon at the right of the address bar.
All help topics
Basic and AdvancedWhat Basic and Advanced mode do in Linkulator, and which to use.Step 1: Meat & fatEnter your lean meat and choose the lean-to-fat ratio. Includes mix of cuts and weighing meat and fat together.Step 2: Fat to addHow Linkulator works out how much fat to add to reach your lean-to-fat ratio.Step 3: CureChoosing your curing salt (Cure #1, Prague Powder, European curing salt), the nitrite target and how much to add.Step 4: Ingredients & spicesTotal salt, spice blends in grams per kg, store-bought rubs, spoons and your own ingredients.The butcher-paper sheetYour weigh-out list: tick off ingredients, show spoons, save as an image, copy or email it.Rules by countryHow Linkulator picks curing rules and units for Ireland/EU, the UK and the USA.Salt explainedWhy total salt includes the salt in your curing salt and rub, and what the salt warnings mean.SafetyCuring salt safety, cooking temperatures, chilling and storage, and what the status labels mean.FAQAnswers to common questions about Linkulator, curing salt, fat ratios and sausage making.