If I use 80/20 hamburger 10 lbs to make summer sausage or snack sticks,can I add 1 pound pork fat to get the 30 percent fat and will this taste ok?
Also should I grind through small plate?
Or leave as is?
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Regular Contributors Sous Vide Canning Power User last edited by
Labradorbob you can use the pork fat since it a pretty neutral flavor. I would grind the fat and mix it in the beef. If the beef is already ground I wouldn’t grind it again, it has probably been ground twice. I would make sure of getting a good mix when adding the fat. Normally I add the fat and protein during the initial grind to help with the mix unless I want to see a fat particle definition in the finished product.
The math teacher (a past life a long, long time ago), says watch the percentages. 10 lbs of 80/20 + 1 lb of fat = 27% fat or 9 lbs of 80/20 + 1 lb of fat = 28% fat. Either way a bit short of your 30% goal. Either way more fat is needed, personally I freeze the fat, then grind with my larger plate, and mix with ground beef & seasoning. I like the bigger pieces of piggy goodness.
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lsaule 6 minutes ago
Hi Alanburkholder. can you explain the proper way of calculating percentages you are referring to? I use pork loin to make sausages estimating 16% fat content. I add % fat based on what the pork loin weight is as opposed to calculating the amount of meat and fat in the pork loin, meaning that I simply add 14% of the 5,000 g to the recipe.
I guess maybe I should change that to: if I use 5,000 g pork loin, that would really mean 4,200 lean meat and 800 g fat. To arrive at 30% fat content, I would have to add 14% of the lean meat amount (4,200 g) for 588 g of fat. This would translate to 5,000 g pork loin, 588 g pork fat to equal the 30% fat percentage of pork shoulder. Does that make sense or am I confusing? Am I on the right track?
You need to look at the total meat to determine the percentage of fat. So in your example of 5kg (84/16)loin, you would need to add 1k of fat to bring the total meat to 6k and 30% is fat.
Hope this helps - remember the high school days saying “when would I ever use these ratios in real life?”