Meat-to-Fat Ratio
Choose a target fat percentage and enter the batch weight to estimate the amounts to mix.
No fat needs to be added. A target below the assumed 10% starting fat requires leaner meat; mixing in fat cannot lower it.
Choosing a meat-and-fat blend
For ground jerky, choose lean meat. Sausage recipes often call for more fat to give the cooked sausage a softer texture. Use the ratio specified in the recipe you are making.
| Making | Target fat | Why |
|---|---|---|
| Ground jerky | ≤ 5% | Fat won’t dry; it turns rancid |
| Snack sticks | 20% | Enough to bind and stay moist |
| Fresh sausage | 25–30% | Juicy bite, holds together |
The calculation assumes the base meat is 10% fat and the added trim is 90% fat. Your ingredients may differ.
Common questions
What fat ratio do I want for jerky?
Choose lean meat for ground jerky and follow the recipe. This calculator assumes a 10%-fat starting blend, so it cannot produce a lower-fat mixture by adding fat. A 5% target requires a leaner starting ingredient.
So why would I ever add fat?
Sausage recipes often include added fat for texture. Use the percentage in your recipe, then enter it here to estimate the blend. Ground jerky generally uses lean meat without added fat.
What does the calculator assume about my meat?
The calculation assumes 10% fat in the base meat and 90% in the added trim. Those are fixed estimates, not measurements of your ingredients. If your meat differs, the finished blend will too.
How do I hit the ratio accurately?
Weigh the meat and fat separately before combining them. Keep both cold while grinding. The calculation is only as accurate as the fat percentages assumed for the ingredients.
Can I use this for venison?
You can use it as an estimate, but venison varies and may contain less fat than the assumed 10% base. For a more accurate sausage blend, you need to know the fat content of both ingredients.
Does more fat make jerky more tender?
For sliced jerky, cutting across the grain makes it easier to chew. Added fat is not a good substitute for choosing a suitable cut and checking the texture as it dries.