DUCK FAUX HAM

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Duck Ham

Salt 2%

Treatment #1 0.25%

Demerara Sugar 2%

Dextrose 0.5%

SODIUM Phosphates 0.30%

Sodium erythorbate 0.05%

UMAMI 0.25%

YEAST EXTRACT 0.75%

Powdered clove: 0.15%

All Spice 0.10%

WHITE PEPPER 0.40%

GARLIC POWDER 0.15%

NUTMEG 0.05%

ACTIVA 0.50%

NON FAT MILK 1%

I all the time use percentages in my recipes, which permits for straightforward replication. The mixed weight of the meat and fats is all the time 100%, and all different components are expressed as a share of this complete weight. This technique helps standardize recipes, whatever the batch measurement, and all weights are in metric items.

Methods to Calculate Meat Fats Ratio?

It’s essential to precisely measure the lean protein content material. On this instance, we have now 1754g of duck meat and want to make sure that it accommodates the specified 35% fats. Whereas this will appear simple, it’s really fairly complicated, emphasizing the importance of arithmetic in sausage or salami making.

M= The Complete weight of the lean Duck

(or as lean as you may get it with trimming)

A= The Fats % you need (I need 35%)

B= Issue

F= Fats in Kilos or Grams

T= Complete Weight of Meat and Fats

First, we should calculate the important issue (B) to find out the required fats.

100% – A (35%) = B (65%)

B =65% or .65

M (Meat) divided by B (Issue) minus M = F

First, we should calculate the important issue (B) to find out the required fats.

100% – A (35%) = B (65%)