Using the Best Fat to Lean Ratio In Making Sausage
WaltonsTV: Correct Fat to Lean Ratios
Meat Hacks: Using the Best Fat to Lean Ratio In Making Sausage
How much fat should you use when making sausage? Watch the full video below, read the highlights here, and then post your comments or questions below.
What Is The Best Fat To Lean Ratio In Making Sausage?
Using the correct lean to fat ratio when making sausage is going to help in several different aspects towards making a better meat product. The first thing it is going to do is help with flavor. Simply put, fat equals flavor. So, the more fat you use the more flavorful the final meat product is going to be. You don’t want to use too much fat though because too much fat will have a different flavor and consistency in the final product that people are not familiar with or prefer. Too lean of meat can cause the final product to be dry and crumbly with a low amount of flavor. Then, it also helps out with the appearance of your meat products and having a good looking particle definition in the final product. Fat is also cheaper than lean meat, so using more fat will make your products less expensive as well. Sausage is also easier to make, process, and stuff into casings when the fat content is correct. If the meat is too lean, stuffing smaller diameter meat snacks will be a lot more work for you and your sausage stuffer (especially hand crank sausage stuffers).
What Lean to Fat Ratio Does Walton’s Recommend?
It does depend on the meat product you are making, but as a general rule of thumb, we recommend using a ratio of 70% lean to 30% fat (or 70/30). You can go up to a 60/40 ratio for many meat products, but that would be the maximum we’d recommend. An 80/20 lean to fat ratio can be used in some instances and can still work out well, but if you get up towards a 90/10 lean to fat ratio, problems with the meat being dry, crumbly, and keeping an outstanding flavor will become difficult to manage.
So as a general rule of thumb, start out with a 70% lean to 30% fat ratio when making sausage for what would be considered best practice for most types of sausage.