The adding bacon fat thing

Discussion in 'Sausage' started by richtee, Nov 21, 2007.

  1. richtee

    richtee Smoking Guru OTBS Member

    It would be correct to subtract the amount of bacon ends/pieces from the meat block before determining ingoing nitrite because it is cured. By regulation, you can not add fat but you can add a fat portion (12% lean or greater). This is why you formulate bacon pieces rather than pure bacon fat.

    Also remember that by regulation, bacon only contains 120 ppm nitrite rather than the normal 156 one usually targets in most cured products.

    Alden M. Booren, Professor & Spe******t
    Michigan State University
    3385 Anthony Hall
    East Lansing, MI 48824
    [email protected]
    517-355-8452 Ext. 205
    Fax 517-432-0753

    ---------

    Also, fat does not truly cure as meat, due to the lack of the myoglobin molecule. The salt in the cure does help retard oxidation of the fat, however...

    And this professor was really cool...I'd not hesitate to call or email with questions!
     
  2. goat

    goat Smoking Fanatic OTBS Member

    What did he say???

    Thanks Rich
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Boy, i hate when you dry out for a day.............[​IMG]
     
  4. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Wow Rich... too much caffeine? [​IMG]
     
  5. I'll remember that the next time I need determine ingoing nitrite.[​IMG]
     
  6. glued2it

    glued2it Master of the Pit

    Rich you gotta stop substituting your coffee mate with tenderquick!
     
  7. HUH? Wow, I feel dumb.
     
  8. scotty

    scotty Smoking Fanatic

    I guess we dont want to include prepared bacon into the batch weight because it already has the nitrates in it.


    YEEEES?????????????

    NOOOOO???????????????

    or what?
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Yes, no extra nitrates. And that was the professor's letter, not my post. Altho I did admire his precision.
     
  10. deejaydebi

    deejaydebi Smoking Guru

    For spices yes for nitrates no.
     
  11. davemo

    davemo Fire Starter

    hope this doesnt apply to fresh bacon??? I have 11ibs of fresh bacon /no cure no smoke to add to my venision for summer sausage hope i am doing this right any comments?
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Dave -

    What are you calling fresh bacon? If it's store bought fresh "bacon" it's cured just not smoked. If it's not cured it's a pork belly. Did you butcher it?
     
  13. davemo

    davemo Fire Starter

    nope didnt butcher it my local store gets what the "butcher" calls fresh bacon in bulk then they package and sell it what would u suggest debi as the fat choice for the summer sausage ???
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Guess I'd ask them if has been cured. If they call it "bacon" it probably has been.
     
  15. deejaydebi

    deejaydebi Smoking Guru

    KEWL!
    I'd ask if it's cured - if it's not the name is a misnomer but then "pork belly" might be a turn off to some people. You need to know though so you don't over cure the stuff with nitrates.

    I don't care if they call it bacon grab that stuff and take a picture! Sounds like pork bellies - if you can get some meaty stuff too you can make smoked BACON!
     
  16. davemo

    davemo Fire Starter

    ok called the butcher to verify that there is no cure in the bacon/pork belly and he assures me there is not :which is a GOOD thing!!!! So i ordered 12 lbs course ground for $2.10 a lb.So here is my ratio i am gonna have to add some ground chuck to make 25 lbs as wife wants some of my grind/stew meat for stew,go figure!?!?my ratio is 8lb pork fat which is 32%,10 lb venision which is 40% and 7 lb ground chuck which is 30 % sound good or no??? anything wrong with using ground chuck?? and again THANKS for the help folks.
     
  17. richtee

    richtee Smoking Guru OTBS Member

    I'd increase the venison, or decrease the beef...unless the ground chuck is exceptionally lean. Figuring 20% fat in the chuck, prolly 60% at least fat in the belly Hmmm math time..one moment pleeze

    62% fat total <6.2 Lbs> mixed with the venison. You'd want that around 30% I'd think.

    My calcs OK Debi?
     
  18. davemo

    davemo Fire Starter

    good point ritchie i may have to go with something besides the chuck .or i can possibly talk the wife into more deer meat lol but i think NOT[​IMG]
     
  19. richtee

    richtee Smoking Guru OTBS Member

    Drop some of the belly-- lessee... using 2.5 lbs belly gives ya about 29%.
     
  20. deejaydebi

    deejaydebi Smoking Guru

    Do you know the ratio of the bround beef? Chuck is usually like 70 -30 here. That would make to much fat in your recipe. The pork will be awsome! Can you add another say 3 pounds of venison?

    I'm with Rich here! In any case take lots of pictures!
     

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