melbourne newbie!

[mango11]

please help quick!!!!



i minced my belly last night, and had heaps of blockages etc, so it took ages (first time too),

this morning i trimmed my pork neck, (all i could get) of all of its sinew and partially froze and it minced extremely well!

so now i have 80% 20% meat to fat ratio of 2.140kg to start with.


now as mentioned in this thread, i now need 6.5% rusk, 11% water (apple juice) and 2.5% seasoning.


now how do i work this out? as they are not % of my meat, but %of the total, of which i dont know yet?????



mental math hurts my head!!!!


i dont want the mix to spoil please hurry!

[wheels]

Mango11>
Hope this is not too late!

For total meat of 2140gm I make it 174gm Rusk, 294gm liquid and 67gm Seasoning. Total 2675gm.

Check the figures as I've done it quickly - Hope this helps

Phil

[mango11]

thanks mate, but i cheated and just worked it to the kg, and made 2 full kg batches, and one 600g experiment.


all worked really well, but the texture was a little fine, could this be that my fat pureed instead of mincing?

[harterz]

Hi Mango11

I know this is too late for your first batch, but for future reference:

If you have 80% meat in you recipe, you divide your meat weight by 8 and multiply by 10 to give you the final weight from which to calculate everything else.
So based on your figure of 2140g of meat, I agree with wheels that your final total would be 2675g. You then take percentages off this figure for your rusk etc.

harterz