[Sca-cooks] Problems with sausage

[Barbara Benson]

> 25lbs of resulting sausage means I need to get about 5 to 6.5 pounds fat
> tissue . . . or 7 to 8.5 lbs of fatty miscellaneous scrap tissue . . . to
> grind into the mix.

So you don't take into consideration the % fat of the actual "meat"
being put in? If you are using Boston Butt what % of fat does your
standard Butt have and how does that figure in to the equation. If you
have Butt that is 15% fat wouldn't that bump your fat to meat ratio up
to 30 - 35% range?

I hate math.

--
Serena da Riva