lsaule I guess how accurate do you want to be in your protein/fat ratio? You can break down your animal muscles into lean and fat and mix back together to get the protein/fat ratio you want. E.g. 5lb meat block with 30% fat is 3.5lbs lean and 1.5 lbs fat (5 X .30 = 1.5). This will get you in the ballpark. If you are looking for dead nuts accurate you are going to buy some really expensive equipment. I like to keep it simple and in the ballpark is good for most of my sausages, seasoning percentages are more of a focus for me. Hope this helps.:orangehat:
When to use netting
Ok, I know netting helps to hang stuff like hams when smoking. But what are some other reasons to hang in a net?
I’ve seriously considered trying it next time I smoke back (canadian) bacon.
Thanks and everyone have a Merry Christmas!
Presentation and the ability to hang the product and get 100% consistent color and smoke infusion. A smoked turkey with the netting marks is a beautiful presentation piece, same with ham or Canadian Bacon