Sausage Meat-to-Fat Ratio, Salt & Casing Calculator
Calculate exact pork backfat addition to reach target sausage fat percentage (80/20, 75/25, 70/30) for venison and lean meats, required salt (1.5%–2.0%), ice water for emulsion binding, and natural casing length.
Meat Block & Formulation Targets
Lbs
Trimmed venison, beef round, or lean pork.
%
Industry standard is 1.5% to 2.0% of total meat block.
Added Pork Backfat Needed
75/25 JUICY BRATWURST RATIO
3.38 Lbs
Total 13.38 lbs finished meat block (10.00 lbs lean + 3.38 lbs fat)
Kosher Salt Weight
109 Grams
3.85 oz (1.8% of total meat block)
Ice Water / Liquid Binder
16.0 fl oz
454 ml (7.5% for protein bind)
Stuffing & Processing Specifications
Natural Casing Required:
~34 Feet (Hog 32-35mm)
Grinding & Mixing Temperature:
Keep below 38°F (3°C) to prevent fat smear
Primary Bind Indicator:
Paddle mix until sticky / tacky myosin extraction