This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

I need help with a Sausage Spreadsheet

  • Filter
  • Time
  • Show
Clear All
new posts

    I need help with a Sausage Spreadsheet

    Calculating how much fat you need to make sausage is not as simple as you might think. I have tried to write formulae that will help, but I am not good at this and I need someone who is to help by taking my formulae below and making them clearer and easier. FEEL FREE TO EDIT AS MUCH AS YOU WANT! Then I need someone to put this into a spreadsheet that is user friendly, something a home cook could use easily.

    This is the way most people calculate how much fat is needed and it is wrong: Let’s say I have 10 pounds of lean ground muscle, like beef rump or pork loin, and I want to make a sausage that is 30% fat. If I just add 3 pounds of ground fat to the ground meat I will get 13 pounds of sausage. But that is not 30%!

    If I divide the 3 pounds of fat by the 13 pounds of meat, I get 23% fat, not 30%! To get the right ratio you need this formula. I have rounded weights to one decimal.

    First a definition of terms
    MEAT = Weight of meat (let’s say 16 pounds)
    TARGET = % of fat desired (let’s say 30% fat, my favorite target)
    X = Variable to be calculated
    FAT = Weight of fat needed to achieve Target
    MARBLING = (% of fat in the Meat * Meat) = 1.6 pounds
    MUSCLE = Meat – (Meat * Marbling) = 16 – 1.6 = 14.4 pounds
    TOTAL = Final quantity of sausage

    So first we need to calculate the variable, X
    X = 100% - TARGET
    X = 100% - 30% = 70%
    X = 1 – 0.3 = 0.7

    (MEAT ÷ X) – MEAT = FAT
    (16 ÷ 0.7) – 16 = 6.9 pounds of FAT

    Now all this is fine if your meat is very lean like pork loin or beef rump, but if you are using a pork butt or beef chuck, you need to look at it and guestimate what the fat content is before you start grinding. It can be substantial, PERHAPS 20%, especially if there are large veins of fat. If it is about 20%, then subtract that from the weight of the MEAT to get the amount of MUSCLE. and from the amount of FAT you need to add. So here’s the formula:

    (MUSCLE ÷ X) – MUSCLE = TOTAL = (14.4 ÷ 0.7) – 14.4 = 6.2 total pounds of FAT needed
    6.2 pounds of FAT – 3.2 or 20% of 16 pounds = 3 pounds of added FAT needed
    Last edited by Meathead; February 15, 2021, 11:09 AM.

    It is now called the "Ground Meat Calculator" and it as well as all our other calculators is on this page

    Bookmark it!


      Nice work! I'll be using it for sure!



        Feb was busy, week afore my Birthday, an all...missed this, sry

        Ya shoulda jus called..


          Nice. Works good. The one at the bottom of the page just above the Related Articles does not work though.


            I think Sausage Spreadsheet would be a great name for a band.



              FYI for me the Ground Meat Calculator shows up twice, just above "Other" and again at the bottom.


                Jimmy Dean sausage,---Goodbye.
                The main problem is now I will have to try and make my own sausage.



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                Finally, A Great Portable Pellet Smoker

                Green Mountain Grills Trek smoker

                Green Mountain Grills Trek smoker

                Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                Click here to read our detailed review and to order

                The Good-One Is A Superb Grill And A Superb Smoker All In One

                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourcomplete review


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker