Sausage/Salume Meat/Fat Ratio Calculations Formula

-

 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%

Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  cure #1 & #2 for all my curing needs. This equates to 156 ppm of Sodium Nitrite al
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against mechanically tende
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible. This so-ca
Read more