Ideal fat content?

Tips and tecniques on dryng drying, curing etc.

Ideal fat content?

Postby aris » Mon Sep 20, 2004 3:32 pm

So what is the ideal fat content for a quality sausage? 20%

What do you all mix up for a good pork sausage?

My hunch would be to go for 80% shoulder, and 20% belly.

Anyone care to share their recipes for making that perfect mix of pork?
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

The Perfect Fat Content ?

Postby Parson Snows » Thu Nov 11, 2004 5:02 pm

As to your question, what is the ideal fat content of a sausage? You are never going to get an answer to this. What you need to work on is what suits your taste best. There are some basic rules to guide you. Basically any thing with less than 20% fat will probably be dry and tasteless unless you are including a fat substitute or diary whey (80%) etc. The inclusion of Virgin Olive Oil is also being looked into. Most recipes don�t cross the 50% line, with 1/3 fat to 2/3 lean being a norm. The FSA recently conducted a survey on sausages �41/03 Program of Mini surveys: Sausages Survey, September 2003�. In this they revealed that the higher quality �Premium� brands now have an average of 23% fat in them. You said that your hunch would be to go for 80% shoulder, and 20% belly. How much of each would you use? For your information most sausage makers utilize a method called Pearson�s Square (also known as St. Andrew�s Cross) to calculate the different final fat percentages based on different cuts of meat used. In this way they can always achieve there target fat percentage figure but still utilise whatever cuts of meat that are available.


Hope that this is of some use to you

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
 
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand

Postby Oddley » Thu Nov 11, 2004 8:07 pm

Thats a very interesting formulea. For anybody that wants to see an example of how it works Click Here and scroll down. I know it's about fish foods but it can be used for meat and fat.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Pearson's Square

Postby Parson Snows » Fri Nov 12, 2004 4:45 pm

An IMPORTANT word of warning about Pearson�s Square. If the total of the two unknown values do not equal the total weight of product (100 %), which it probably never will for sausage making, for example 73 % meat content in your sausages with added binders, water etc. to make up the total (100%). Then the entered fat content (in the middle of the square) must be adjusted accordingly otherwise your calculations will be wrong. ie if the target percentage fat (overall) is to be 20 % and the total of the two unknowns represents 73 % of the total weight (100%) of the product then the figure in the middle input as the target percentage fat (overall) would equal


C= 20/73 x 100/1 = 27.39726 % and not 20 %


Hope that this is some use to you.

If you start using lots of different cuts of meat, chicken skin, etc. totaling six or seven it will eventually become too complicated for Pearson�s Square and you will have to result to �Total mass balance calculations�. But that�s another story.


Kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
 
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand


Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 5 guests

cron