I like to grind meat for sausage and burgers. Mostly grind chuck and pork shoulder. I’m wondering if there is any scientific method to calculate the %fat in the meat, not just a WAG. Comparing two chuck roasts side by side, there can be huge differences.
I bet Alton Brown could come up with a way to measure the circumference, thickness and total weight to make this calculation, LOL
Generally I cube the meat before grinding and I separate meat and fat cubes. I then weigh each group and then run the math to ensure the right mix (usually 70/30).
This is about as close as you can come, but even doing this it will be approximate as the meat won't be 100% lean. So, you'll have to estimate what the intramuscular fat is in the meat, then add the fat and figure it out from there.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Get resources on food safety and good manufacturing practices in food processing. Learn more about hazard analysis critical control point (HACCP) for food safety risks.
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