The way you guys are trimming and sorting fat/ lean while butchering sounds pretty normal. Once it is sorted like that, when you get ready to grind you have a lot of flexibility to weigh out any proportion of lean/ fat that you want.
Some lean trimmings will have intramuscular fat that makes it less than 100% lean. That could be where your butchering buddies are getting the 95/5 ratio you mentioned.
For summer sausage what is the ratio of jalapeño to meat (deer/pork butt)? Also do you use fresh, diced in a jar or dried? Thanks
Stephen24 I like using dried jalapeno flakes as they are easy to work with but fresh can work too. If you use jarred make sure you do something about the vinegar on them before adding them to your sausage as that can denature the meat around them and cause you some issues.
For the dried flakes you rehydrate the flakes with 1 part flakes to 5 parts water. Then you add between 3-6% of your products weigh in the rehydrated flakes. For example, you have 100 lb of sausage you add 3-6 lb of rehydrated flakes. That might seem like a lot but 5 parts of every 6 will actually be water.
Jonathon Thank you… Do you leave the flakes whole or give them a quick pulse in the spice grinder?
Stephen24 That’s up to you but I like to keep them whole. They give you a little bit more of a dramatic appearance when left whole.