Fat percent estimating and adding fat - Smoking Meat Forums
Jan 14, 2022 · Best pork fat to buy and add is Trimmed Pork Backfat, if you can find it. So in a case where you have lean or rando cuts of pork you just also grind in fat. I do stuffed …
Pork Fat Question for Elk and Venison - Smoking Meat Forums
Sep 23, 2019 · This is 80% pure good venison grind and then 20% pork fat (or beef fat if I'm doing Venison Pastrami sandwhich meat). I always get great and consistent results with 80/20 AND …
Pork Butt fat content - Smoking Meat Forums
Aug 21, 2008 · 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 …
Temperature, Fat, & Moisture - Smoking Meat Forums
Jul 6, 2011 · Intramuscular fat, aka Marbling, contributes to flavor, moistness and tenderness. It is low density and will melt easily. It is low density and will melt easily. Inter- muscular fat, …
Sausage Fat Question. - Smoking Meat Forums
Apr 16, 2011 · So I used half the amount of fat replacement per pound of meat that was recommended on the fat replacement jar and used about a quarter pound of lard. I had 2.5 …
Meat to Fat Ratio calculator? - Smoking Meat Forums
Jan 21, 2011 · I think pork fat will make the best sausages with your venison. I have used it for the 6-7 years or so of sausage making I have been doing and it makes amazing sausage for what …
Fat In Sausage Question??? - Smoking Meat Forums
Sep 15, 2012 · The recipe calls for extra pork fat to make a jucier dog Can I substitute Beef Fat or is pork fat better for sausage making? You can substitute beef fat for pork fat --- but unless …
Ratio of venison and pork fat - Smoking Meat Forums
Oct 30, 2016 · R31, I typically grind about 100 pounds of venison for burger/sausage each fall.I use pork butt or sometimes pork loins instead of straight pork fat. I stay in the range of 4:1 …
Sausage making 101 Using fresh meats - Smoking Meat Forums
Feb 12, 2025 · Here's some fresh pork fat I just bought going to the sub zero for future use. The fresh skins get lightly salted and vacuum sealed to be smoked at a later time and made into …
Beef fat vs Pork fat - Smoking Meat Forums
Aug 24, 2022 · I would not do this type of sausage with pork fat. Finally, if you do 80% venison meat and 20% fat your sausage will come out great WITHOUT the need to buy any pork or …