Meat / Fat / rusk Ratio

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Meat / Fat / rusk Ratio

Postby welsh wizard » Wed Mar 21, 2007 8:44 am

Pleas can anyone tell me what % of fat you put into a sausage to get a 80% - 20% sausage?

I understand that you can include a specific % of fat in your sausage and it is classified as meat (like Salami). Also whare does the ratio of rusk get counted? For example in an 80% / 20% sausage what % is pure meat, what % is fat and what % is rusk, herbs etc?

Thanks WW
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Postby markhensby » Wed Sep 12, 2007 9:35 am

From what I understand the fat can be included in the meat %, but obviously meat to fat is important. If you have no fat yyou'll have poor flavour. I think the issue is the cut of meat: you want something with fine marbeling, or use topside and add suet, about 10% but make sure its well mixed in. Rusk, again 5-10% and soak it in milk. Rush will absorb almost 200% of its dry weight in liquid, but I use 100% or it becomes too wet.
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Postby sausagemaker » Wed Sep 12, 2007 2:30 pm

Hi WW

you are allowed by law to include the following & still claim it as meat

Pork 30% Fat 25% conective tissue (Skin)
Bird & Rabbit 15% Fat 10% Conective tissue
All Red meat & Mixtures 25% fat 25% Conective tissue

So in answer to your question an 80/20 meat to fat recipe would contain the following
Lean 100% pork 56% & 44% fat

Hope this helps
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Postby welsh wizard » Wed Sep 12, 2007 11:15 pm

Thanks both that is most helpful

Cheers WW
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