Hi Alanburkholder. can you explain the proper way of calculating percentages you are referring to? I use pork loin to make sausages estimating 16% fat content. I add % fat based on what the pork loin weight is as opposed to calculating the amount of meat and fat in the pork loin, meaning that I simply add 14% of the 5,000 g to the recipe.

I guess maybe I should change that to: if I use 5,000 g pork loin, that would really mean 4,200 lean meat and 800 g fat. To arrive at 30% fat content, I would have to add 14% of the lean meat amount (4,200 g) for 588 g of fat. This would translate to 5,000 g pork loin, 588 g pork fat to equal the 30% fat percentage of pork shoulder. Does that make sense or am I confusing? Am I on the right track?

alanburkholder
L
lsaule 6 minutes ago

Hi Alanburkholder. can you explain the proper way of calculating percentages you are referring to? I use pork loin to make sausages estimating 16% fat content. I add % fat based on what the pork loin weight is as opposed to calculating the amount of meat and fat in the pork loin, meaning that I simply add 14% of the 5,000 g to the recipe.

I guess maybe I should change that to: if I use 5,000 g pork loin, that would really mean 4,200 lean meat and 800 g fat. To arrive at 30% fat content, I would have to add 14% of the lean meat amount (4,200 g) for 588 g of fat. This would translate to 5,000 g pork loin, 588 g pork fat to equal the 30% fat percentage of pork shoulder. Does that make sense or am I confusing? Am I on the right track?

Didn’t really help, because it didn’t explain how you arrived at those figures but thanks anyways. I did some looking around and discovered Pearson’s square, which is the formula used to calculate how to mix two solutions to arrive at a given percentage.