Fat content in snack sticks
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Generally Speaking No, But I do like a 75-25 or 80-20 Mix.
To figure out what you mix is most people eyeball it but you can trim the meat to 100% lean and weigh back your fat until you get a feel for what your doing. This is very time consuming but it will help train your eye to what you have to work with. -
sbtech Nope, no formula. Figure pork butts are usually in the 75/25 range and eyeball it from there. This fact is why getting a good supply of straight pork fat is so good for wild game processors. Doing a 10 lb batch just means you need to get 2 lb of fat and 8 lb of lean. We sell a fat analyzer that will tell you the amount of fat in your meat but they are pricey for a home processor.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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I make bologna that is 13.5% fat and it is good but snack stick dry out at that mixture. 20% is much better with the same recipe. I wrote about fat content and calculating it and there is an excel for mixing meats you can download. I use venison, so I need to figure it out or it is dry as sand.
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Personally to me it all depends on the meat I’m using, if I’m using a leaner pheasant I tend to add more fat. If it’s just standard pork I don’t add as much.
Typically I like to use 80/20 but pheasant I’ll do 75/25 and adjust accordingly
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sbtech Rarely will you go too far wrong with more fat, yes it is possible to add too much fat and it will render out but generally if you add a binder and get good protein extraction and have close to the right fat content (70/30-80/20 range) you will be all good!
