- Dec 3, 2012
- 84
- 83
I know this topic has been discussed and solved many times on here, but this is more for me and saving 4 hours of my life next year trying to remember how to calculate the right amount of fat to add to meat to get a final end product. Hopefully it might save others time too.
The long of the story is I have a math whiz son who walks me through the formula and then tells me to write it down and put it somewhere I'll remember it. Well everything works good until the remembering part so then I either have to wait for him to return my call or go to a scratch pad and trial and error a concoction of numbers until I get it close. I'm hoping by posting it here perhaps I'll remember or at least stumble into it when I need it next year.
The situation is most of the time I have a bunch of elk meat and want to add the right amount of fat either for hamburger or smokies. Sometimes it's the opposite where I only have a certain amount of fat and need to add the right amount of meat.
My bad logic is if I have a known amount of meat such as 10 lbs a 30% fat product isn't 3 lbs of fat. That equals a 23% fat product (3 divided by 13). The correct answer is 4.29 lbs (4.29 divided by 14.29 = 30%).
The correct formula's to figure it out are:
Fat to Add Calculator
F2A = MoH/[(1 - F%D)/F%D]
F2A = Fat to Add
MoH = Meat on Hand
F%D = Fat % Desired
Example: 10 lbs of meat how much fat do I add?
F2A = 10/(1 - 0.3)/0.3 = 4.29 lbs of Fat to Add 4.29/14.29 = .30
Meat to Add Calculator
M2A = FoH X (1 - F%D)/F%D
M2A = Meat to Add
FoH = Fat on Hand
F%D = Fat % Desired
Example: 4.29 lbs of fat how much meat do I add?
M2A = 4.29 X (1 - 0.3)/0.3 = 10 lbs of Meat to Add
Again, this is more of my scratch pad, but hopefully someone else might find it of use. I used 30% because that's what Jimmy Dean uses in his sausage. If I wanted 14% (1.63 lbs) for my hamburger then I use that as my F%D. I didn't realize until posting it with all the M2A and F%D it makes the formula look very scientific and like an overwhelmingly secret recipe to those who just like what comes out of the smoker door.
The long of the story is I have a math whiz son who walks me through the formula and then tells me to write it down and put it somewhere I'll remember it. Well everything works good until the remembering part so then I either have to wait for him to return my call or go to a scratch pad and trial and error a concoction of numbers until I get it close. I'm hoping by posting it here perhaps I'll remember or at least stumble into it when I need it next year.
The situation is most of the time I have a bunch of elk meat and want to add the right amount of fat either for hamburger or smokies. Sometimes it's the opposite where I only have a certain amount of fat and need to add the right amount of meat.
My bad logic is if I have a known amount of meat such as 10 lbs a 30% fat product isn't 3 lbs of fat. That equals a 23% fat product (3 divided by 13). The correct answer is 4.29 lbs (4.29 divided by 14.29 = 30%).
The correct formula's to figure it out are:
Fat to Add Calculator
F2A = MoH/[(1 - F%D)/F%D]
F2A = Fat to Add
MoH = Meat on Hand
F%D = Fat % Desired
Example: 10 lbs of meat how much fat do I add?
F2A = 10/(1 - 0.3)/0.3 = 4.29 lbs of Fat to Add 4.29/14.29 = .30
Meat to Add Calculator
M2A = FoH X (1 - F%D)/F%D
M2A = Meat to Add
FoH = Fat on Hand
F%D = Fat % Desired
Example: 4.29 lbs of fat how much meat do I add?
M2A = 4.29 X (1 - 0.3)/0.3 = 10 lbs of Meat to Add
Again, this is more of my scratch pad, but hopefully someone else might find it of use. I used 30% because that's what Jimmy Dean uses in his sausage. If I wanted 14% (1.63 lbs) for my hamburger then I use that as my F%D. I didn't realize until posting it with all the M2A and F%D it makes the formula look very scientific and like an overwhelmingly secret recipe to those who just like what comes out of the smoker door.
