Brats
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silver721 A pork butt with the fat cap will almost always be in the 70/30 range, without the fat cap it is depressingly lean. As for a way to accurately test it you need a fat analyzer like the FA73 and as you can see they are fairly expensive.
The only way I can think to do it would be to weigh everything then render the fat at low(ish) temperature and weigh the fat. Obviously, the meat is useless to you at this point though so that is less than ideal! Anyone have any other ideas?
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Sight and taste. It is all about your taste. Fat is flavor, so use a visual sight of what you would think 70% out of a PIE would be for meat. Now that is a rough explanation with very little science. How’s that? It is all about experimentation anyway!! I keep a note book and photos all the time for going back to recreate…since a lot of times i get lazy on righting recipes down.
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The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
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The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
MAD KK if you are trying to get a more accurate protein/fat ratio that would be the way to go. Depending on how hard they trimmed the butts I will add additional fat or not. You could fry up a patty and see if you need more fat. Most of the butts recently around here recently have been in the 80/20 range, for my sausages I like to be closer to the 70/30 range. So I will add enough to reach that range, sometimes I will add belly, but that is soft fat not the fat back kind that will give you nice particle definition in a cured sausage.
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Is there a good way to judge when I have a 70/30 lean to fat ratio?
If you are worried about being on the low side of fat then cook slower and you will never know the difference. Speaking from 40 years ago, but in the turkey industry we worked with extremely low fat sausages and hams and it was all about low and slow. Mind you I just made a very low fat summer sausage that was very acceptable, but I cooked it low and slow with a finish in a water bath.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
Grimpuppy thanks for the jalapeños scale. I can use that.
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The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.
I think it would be a real challenge to trim out all the fat in a pork butt.
Quite a lot of the fat is intra-muscular (marbled) fat that you just can’t trim out. Judging the fat to lean is usually just a swag without instrumentation to measure it.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
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I use fresh jalapeños. I slice them up with seeds and run them through with my last grind. My unofficial heat scale for 10 pounds of meat: 12 whole jalapeños = hot, 9 jalapeños = medium, 6 jalapeños = mild.
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