wdaly thanks for the update, good info to know
50/50 Fat to Lean Snack Stick
During the livestream someone asked what they could do to make a 50/50 snack stick that wouldn’t render out a ton of fat. We decided to pick up some pork butts, trim off fat and see what would happen. First, we used Sur Gel as a binder figuring the added protein from that would help us with protein extraction and therefore keep the fat bound and prevent it from rendering.
Then we mixed, and mixed and mixed and MIXED and stuffed into 19mm smoke collagen casings.
Happily, we had very little fat rendering out of the snack sticks during the smoking process! So, you can go up to at least 50/50 with fat IF you use a protein adding binder and mix it like your life depends on it!
Jonathon do you remember this? Curious what seasoning you used & what they tasted like. Anyone else out there successfully using more than 30 percent fat in snack sticks?
IVERYAN I’m a bit confused on the original post. They bought pork butts and trimmed off fat. Was only the fat used and no pork meat? What lean base meat was used? So scenario question is, if 12.5lbs lean beef say 95/5 was used then 12.5lbs pork fat only was used?
I have used 50/50 but that consists of lean venison of leanest I can possibly trim myself let’s say 95/5 and pork trim of 70/30 then add 5 lbs of pork fat. So that would be 12.5 lbs 95/5 venison, 7.5lbs 70/30 pork trim and 5lbs pork fat. So I’m the end that is not a true 50/50 lean to fat ratio. I am very pleased with this ratio I have done. I think the low and slow smoke schedule I use really helps in not rendering the fat out.
twilliams i assumed they cut the fat trimmings off the butt & then added to a separate meat block to get to a 50/50 ratio. I agree the wording is a little unclear. If i calculated correctly, your formula comes out to a little over 30% fat.
IVERYAN That’s how I took it also, I think so they could get a more accurate measurement on the ratio.