Homemade Sausage Making

Hey guys we all know I`m not a math major but I`m about to do this recipe but I have 14 lbs of iberico pork and 20 lbs of fat back I picked up. I was wondering if anyone could help since last batch my math was so off
I would like to do this with 14 lbs of pork and fat. I`ll even wire someone money to help lol thanks ! Here`s the recipe I wanna try again but larger
Pork, lean 700 g 1.54 lb
Back fat 300 g 0.66 lb
Ingredients per 1000g (1 kg) of meat

Salt 28 g 5 tsp
Cure #2 2.5 g 1/2 tsp
Pepper 4.0 g 2 tsp
Nutmeg 1.0 g 1/2 tsp
Dextrose 3.0 g 1/2 tsp
Sugar 2.0 g 1/2 tsp
T-SPX culture 0.12 g use scale

To me, the easiest way is to convert your pounds to kilograms. 14/2.2= 6.36 kg That is your blowup factor so just multiply this number to your recipe numbers.

There is a handy calclator here:
https://www.meatsandsausages.com/sausag ... calculator

I use it all the time.

redzed, Butterbean, bad news. Had to toss the meat. Good ol grinder chipped the blade and got metal in the meat. Just had to order an lem grinder. On to the next

Sorry to hear that. But how the the heck could that happen? What type of grinder do you have?

Bad deal. Why do you need to buy a new grinder when it was just the blade? I broke a blade once trying to grind some corn. I still use that grinder but I don't grind corn with it anymore.

Butterbean, redzed, I used a kitchen aide attachment I have a small lem one but my car is in the shop for repairs I was in an accident so I had the hopper and the blade in my trunk. But I want the big bite lem number 12 Lou has it and it is nice.

If the recipe called for 700 grams of meat and 300 grams of back fat that equals 1 kilo and he wants to use all 14 pounds of meat and would need 6 pound of back fat, wouldn't you need to convert 20 pounds into kilos and use 9.07 as a factor instead of just the 14 pounds of meat?

14 pounds of meat:
6 pounds of back fat:

20 pounds total= 9.07 kilos

recipe for 9.07 kilos

Salt 253.96g
Cure #2 22.67g
Pepper 36.28g
Nutmeg 9.07g
Dextrose 27.21g
Sugar 18.14g
T-SPX culture 1.1 g

I thought he wanted to make 14 lbs total.

Saltedtyme30 wrote:I would like to do this with 14 lbs of pork and fat.

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However if, he is wanting to use all the meat and is asking how much fat to add for a 30% fat content then all he needs to do is multiply the weight of the meat by 1.43 which gives the total weight of meat and fat. Then he can either subtract the known weight of the meat from this total and this will be the fat or he can multiply the 30% to this total and get the same result.