Pork to venison ratio- summer sausage

[salmonmaster]

Denny O this is how I figure it out. The 75% is 75% of 100%. The 25% is 25% of 100%. So if we have 100lbs. Of meat, 75 pounds is lean meat, 25lbs. Is fat. So if I added the 25lbs. Of fat to the 75 lbs. Of lean, I’ll have 100lbs.

[Cindy Bushar 0]

processhead okay so I need to get this straight. Product is 25# summer Sausage. If I do: 10.5 venison, 10.5 lean pork and 4# Bacon Fat. Or. 12.5 venison, 8.75 lean pork and 3.75 Bacon fat. Which do you think would be better or none of the above.

[processhead]

Cindy Bushar 0
Your first option is about 84% lean 16% fat. The second one is about roughly the same, just a different percentage of lean meat types.
I would suggest increasing the amount of fat to a minimum of at least 20% or higher . What you have got would likely make a sausage that would be on the dry side compared to a typical summer sausage.

[bocephus]

Denny O Your base number is 4 ------3/4 lean 1/4 fat for a total of 4/4 weight which makes the fat 25% at least that is how I always figure it.

[Cindy Bushar 0]

processhead okay what if I used pork shoulder instead of lean pork? Think that would be enough?

Maybe easier question what would you use?

[processhead]

Cindy Bushar 0 said in Pork to venison ratio- summer sausage:

processhead okay what if I used pork shoulder instead of lean pork? Think that would be enough?

Maybe easier question what would you use?

If you use 15 lbs lean venison, 6 lbs pork shoulder , and 4 lbs pure fat that should give you a 78 % lean 22% fat in your 25 lb meat block.

I think you would be happy with that in summer sausage.

[Denny O]

salmonmaster bocephus
I agree with you that is simple math. But once again both you have changed the items that I had objected to the fat % earlier.

[salmonmaster]

Denny O which items were they? I like my summer sausage to be around 25% fat or so, and I think you like yours a lot leaner. Both are good, it’s just a matter of personal preference.

[bocephus]

Denny O You don’t divide lean over fat, you divide fat by total weight. In the example there is 150 lean and 50 fat for total weight of 200. 50 (fat) divided by 200 (total weight)= .25 or 25% of total weight as fat

[Spidey]

bocephus That is how I figure my fat ratio. I have an ample supply of pork fat, so it is easy to figure the fat and protein ratio. I make it easy math when bagging venison, 6.25lbs and pork fat is 2lbs 1oz. 3 bags of each for a 25lb batch for my preferred ratio of 75/25.