Sausage/Salume Meat/Fat Ratio Calculations Formula

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 How do you calculate the Meat Fat Ratio? 

It's not as easy as one thinks without the right formula. The first thing one might think is..... Hey, I have 10 lbs of lean meat and want 30% of Fat, so I will multiply 10 X 30% = 3.... is this Correct? Nope, it's not. Let's dive into this a bit further.....So if the total weight of both the Fat and Lean Meat is 13 lbs, and the Fat weighs 3 lbs, I should be able to 3/13, and I should get 30%? Nope, you get 23%. What the hell happened? It's not the correct way to calculate Ratios for Salume or Sausages. So here you go!!!

I always use percentages in my recipes, which allows for easy replication. The combined weight of the meat and Fat is always 100%, and all other ingredients are expressed as a percentage of this total weight. This method helps standardize recipes, regardless of the batch size, and all weights are in metric units.

How to Calculate Meat Fat Ratio? 

It is important to accurately measure the lean protein content. In this example, we have 1754g of duck meat and need to ensure that it contains the desired 35% fat. While this may seem straightforward, it is actually quite complex, emphasizing the significance of mathematics in sausage or salami making.

M = The Total weight of the lean Duck 
(or as lean as you can get it with trimming)
A = The Fat % you want (I want 35%)
B = Factor
F = Fat in Pounds or Grams
T = Total Weight of Meat and Fat

First, we must calculate the essential factor (B) to determine the required Fat.

100% - A (35%) = B (65%)

B =65% or .65

M (Meat) divided by B (Factor) minus M = F

First, we must calculate the essential factor (B) to determine the required Fat.

100% - A (35%) = B (65%)

B =65% or .65

M (Meat) divided by B (Factor) minus M = F


So 1754g (M) Lean Duck + 944.46 (F) Duck Fat= 2694.46 (T). So, to calculate the Percentage and to verify what we have, 944.46/2694.46= 35%

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