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The adding bacon fat thing

post #1 of 22
Thread Starter 
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
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!
post #2 of 22
What did he say???

Thanks Rich
post #3 of 22
Boy, i hate when you dry out for a day.............icon_cool.gif
post #4 of 22
Wow Rich... too much caffeine? icon_mrgreen.gif
post #5 of 22
I'll remember that the next time I need determine ingoing nitrite.PDT_Armataz_01_11.gif
post #6 of 22
Rich you gotta stop substituting your coffee mate with tenderquick!
post #7 of 22
HUH? Wow, I feel dumb.
post #8 of 22
I guess we dont want to include prepared bacon into the batch weight because it already has the nitrates in it.



or what?
post #9 of 22
Thread Starter 
Yes, no extra nitrates. And that was the professor's letter, not my post. Altho I did admire his precision.
post #10 of 22
For spices yes for nitrates no.
post #11 of 22
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?
post #12 of 22
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?
post #13 of 22
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 ???
post #14 of 22
Thread Starter 
Guess I'd ask them if has been cured. If they call it "bacon" it probably has been.
post #15 of 22
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!
post #16 of 22
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.
post #17 of 22
Thread Starter 
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?
post #18 of 22
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 NOTfrown.gif
post #19 of 22
Thread Starter 
Drop some of the belly-- lessee... using 2.5 lbs belly gives ya about 29%.
post #20 of 22
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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