Fat Ratio.... This could get interesting

[jimalbert]

OK... So when I butcher my deer, I never leave anything whole.  Bascially what I do is grind everything except the back straps, tenderloins, and occasionally I cut a few steaks from the eye round of the quarters.  The rest gets ground into a 2/3 to 1/3 ratio.  For example, 9 pounds of completely lean ground vension would get 3 pounds of 73/27 coarse ground beef and then get a fine grind when mixed together.  I cant exactly say that is a 70/30 ratio like many  people use for summer sausage or beef sticks.  Anyone have any idea what it the meat to fat ratio would actually be?  I was assuming more like 85/15.  I am planning to do a bunch of summer sausage and just want to make sure there is enough fat there.  If not I will add pork fat or shoulder to compensate.

My initial thought was 7.5 pounds of the finished venison I described above and 2.5 pounds of shoulder should get me close to the proper fat content for summer sausage.

Thanks,

Jim

 

[big casino]

well lets look at the 3lbs of 73/27 beef  mixed with 3lbs of venison would cut you down to around 13% fat then add another 1/3 lean meat to that would cut you down to about 8-10% fat ratio

 

[jimalbert]

Yea.. when I actually did the math it was pretty close to that.  Just say I started with roughly 30 pounds of lean cut venision and added 10 pounds of 73/27.  so that was aprox. 30+8.4 of meat versus 3.6 pounds of fat for a grand total of 9.4% fat.

So in the future I can basically say that I have 10% fat in my beef and I need to add 10-20% more pure fat to get to the goal.  everything I have for sausage or sticks is in 5 pound batches so I basically have a half pound of pure fat in my 5 pound packages.

 

[jimalbert]

Does that last calculation make sense to you guys?

 

[chef jimmyj]

Does that last calculation make sense to you guys?

Sure, if you wish to add 10%...1Lb Fat for 20%...JJ