Proper way

Post by **Butterbean** » Wed Oct 07, 2015 18:06

I have noticed that some list their recipe percentages based on total meat weight and some base it solely on the actual meat weight not taking into consideration the added fat. Is there a "right way" to do this?

Post by **Bob K** » Wed Oct 07, 2015 19:35

I believe the correct way is meat + fat. THE usda figures their percentages that way for cures and other additives. The Marianski recipes are based on meat +fat and it is sooo much easier to figure ingredient amounts based on the total weight of the main ingredient.

The same as bakers percent being based on the total flour in a recipe. Makes total sense but I doubt recipes will ever be standardised.

Converting recipes to metric weight instead of volume would be another plus.

Post by **Butterbean** » Wed Oct 07, 2015 23:14

That's how I've always done it .... total weight but I've been converting some things to metric and came across several recipes that just wasn't working out till I realized they were based on meat only. I thought it odd at first then wondered if there wasn't some reason or some other school of thought or some regional or national thing.