Proper meat ratio

[poacherjoe]

I have a 10 lb package of 80/20 ground beef and I also have a 3 lb package of bacon ends that will be ground up prior to use. I also have a package of pre mix summer sausage from Owens that I am going to divide in half. This package is for 25 lbs of meat so I will have 2 bags that will mix with 12.5 lbs of meat. First question is the meat to fat ratio within acceptable standards? Second question is the 1/2 lb over the 12.5 lb weight acceptable?Also I have pork butt that can be used vs the bacon ends but I wanted to experiment. And I can take 1/2 lb out of either package to make it exactly 12.5 per recipe but just how critical is 1/2 lb?
Regards PJ

 

[DanMcG]

Just a couple thoughts.
You'll be diluting the flavor the more you go over the 12.5 weight, and with using a premix you can't control the salt level added from the bacon ends.

 

[poacherjoe]

Just a couple thoughts.
You'll be diluting the flavor the more you go over the 12.5 weight, and with using a premix you can't control the salt level added from the bacon ends.

Good point Dan ! That brings up something else I forgot to add. I didn't think about the salt but The bacon already has cure in it so how much cure would I need to add or reduce from the ingredients?

 

[DanMcG]

try pre-curing the beef the night before, then mix with the bacon and add the seasoning, etc.
Ten pounds of beef would use 11 grams of cure #1

 

[smokerjim]

if you don't have a gram scale 2 teaspoons of cure #1 for 10 lb of meat.