Fat quantity in Salamis

Air dried cured Meat Techniques

Fat quantity in Salamis

Postby ped » Fri Jun 14, 2013 4:41 pm

When making Salami do you consider the fat content of the meat as part of the overall fat requirement of the whole salami?, what I mean is, say for example a recipe asks for a 70/30 % mix of meat to fat, if the lean has some fat in it (i.e. shoulder @ 18%) would you deduct that fat content and then only add pure fat of 12% ?
ped
Registered Member
 
Posts: 395
Joined: Fri May 08, 2009 11:03 am
Location: Kent

Re: Fat quantity in Salamis

Postby johngaltsmotor » Fri Jun 14, 2013 5:55 pm

I go by total weight. So I trim the pork to separate pure fat, then look at the rest and estimate (usually 5-10% intermixed and marbled fat).
So trimmed weight * 5-10% + pure fat = total fat weight.
Total fat / trimmed pork = % fat
Pigs are magical creatures.... they turn vegetables into BACON!!
johngaltsmotor
Registered Member
 
Posts: 304
Joined: Tue Aug 28, 2012 7:26 pm
Location: NW Ohio, USA

Re: Fat quantity in Salamis

Postby NCPaul » Fri Jun 14, 2013 6:01 pm

I would. It's a bit of guessing game estimating how much fat is in the lean though. I usually keep the pure fat separate and mix it in at the end.
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Fat quantity in Salamis

Postby BriCan » Fri Jun 14, 2013 7:23 pm

I'm old school ~~~ meat is meat and use sow meat (leg) if not too excessive on the fat content I leave (only trim if heavy and use trimmed fat in regular sausage)

10 kg Sow meat
9 kg Lean Beef
9 kg Back Fat

any time we use game ~~ all the fat comes off

but please remember my tag line ~~ I have been known to be wrong :)
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada


Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 4 guests