Where do you buy your pork fat?? - Smoking Meat Forums
2011年1月28日 · I have paid anywhere from $1.29 per lb. to 3.29 per lb. but usually some where around $1.99 to 2.29 per lb. for lean pork. Hope this helps you out, you may just have to shop around and tell them what you want and see if you need to give them a little advance notice! Your SMF Friend, Barry.
Pork Butt fat content - Smoking Meat Forums
2008年8月21日 · 12,116. Western Colorado. Apr 22, 2021. #14. Fat in a pork butt will generally run 20% by weight, not volume. People confuse the two, but all sausage making should be done by weight. Fat weighs less that lean because it has less water content. 10% vs. 75% water. The volume makes no difference.
Pork Trim or Pork Butt for Venison Summer Sausage
2020年12月31日 · The added fat is to make up for the lean venison. If you are adding 7# of venison, then you need 3# of fat. 1# of fat will give you 12.5% fat with the lean venison. With your ratios, about 0.5# added fat from the pork butt plus 1# back fat = 1.5# fat in mix. That is 15% fat....
Pork Fat Question for Elk and Venison - Smoking Meat Forums
2019年9月23日 · 10 pounds of sausage = 8 pounds venison 2 pounds of fat. Make 15, 20, 25, etc. in increments of 5 or 10 pounds more and the math remains simple with fantastic sausage results! General sausage practices have you using 15% fat or higher where 15% is like as low as you probably should go and likely for a leaner sausage. For me 20% is perfect.
Pork fat in BBQ sauce - Smoking Meat Forums
7,152. Dec 14, 2020. #6. Long before Canning, Potted Meats, slow cooked in their own Fat, we're put in crocks, covered with a layer of more liquid Fat. And placed on a shelf in the Root Cellar, 58°F+/-, until needed. They lasted for months, if undesturbed. The BBQ Sauce, with Fat, will keep in the refer just fine.
Fat In Sausage Question??? - Smoking Meat Forums
2012年9月15日 · It's important to use good chuck because it binds well and it's also good to salt and rest the cubed meat (1/2-3/4") for at least 48 hours before grinding to extract the proteins for a good bind. That's what works best for me anyway.
Venison Snack Sticks - Pork or Beef Added? - Smoking Meat Forums
2021年12月21日 · I don’t have easy access to straight up beef or pork fat. I would easily have access to pork butt and 70/30 or 80/20 ground beef. I would use a seasoning mix, cure, stuff and then smoke the next day.
Fat percent estimating and adding fat - Smoking Meat Forums
2022年1月14日 · Should run 80/20 to 75/25 meat to fat ratio. Best way to to approach it as a beginner is to separate the lean from the fat and then weigh each. You can figure out the percentages that way. Mix up the chunks and you now have a …
Meat to Fat Ratio calculator? - Smoking Meat Forums
2011年1月21日 · If you change the percentage of fat you want to a decimal then you just have to multiply it by the number of pounds of meat you have. 15% = 0.15 0.15 x 14 = 2.1 lbs of fat 20% = 0.20 0.20 x 14 = 2.8 lbs. fat. Just plug in your percentage as a decimal and multiply and you can do any amount you want. FireRaizer.
Zero-pork fat sausage - a success!? - Smoking Meat Forums
2021年12月22日 · Two batches of apple wood smoke at 30-45 min per batch. Transferred to house oven with door open on lowest setting and finished to internal temp of 155F after about 6 hours. Wow was it good! Moist, not at all crumbly, smokey, and some of the sweetness from the apple poking through.