This is especially important when working with wild game meats. venison, 1 lb. Should Joe Biden allow parents to homeschool their children?? While it's OK to eat Italian sausage, it's not the type of meat you should eat all the time or in large quantities. Made with pork and flavored with garlic and fennel or anise, Italian sausage -- whether sweet or spicy -- is high in calories, fat and sodium. 3. Pepper. A 1/3-pound portion of pork spare ribs adds $2.41, but each sausage is just $0.64. 1 (0 .25% of the Weight) 1.134g: 2.5g (0.25%) Over 30 Dry Cure – Pink Curing Salt No. It has 1 ounce of sodium nitrite and 0.64 ounces of sodium nitrate in a pound of product. The more likely scenario is 35-40%. Trending questions. for 25 lbs. This allows the grease to drip out. Yikes! For example, most catering outfits assume 1/3 of of pound of meat per person while my both me and teenage son can polish off a pound of brisket. :) mrstkach January 6, 2013 venison, ½ lb. +++++ Butcher and Packer..... Encapsulated Citric Acid (1 lb) $8.50 The main ingredient used when a person wants a fermented sausage flavor. (.04 X the number of pounds of meat you are processing.) It includes our fantastic Witts Deer Sausage Seasoning, Fibrous Casings and Complete Instructions for 25 lbs., 50 lbs. The sausage links that I used when I created this recipe were about 1/4 pound. sausage rolls on a rack over a pan such as a broiling pan. If you bought this is some sort of package divide the weight of the package by the number of pieces of sausage in the package. Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit! I'm sure you'll agree homemade is so much better! It was a pound of sausage that was 200 calories, 150 from fat per every 2.5 oz serving. venison, 2 lb. What on earth has size got to do with it, it goes by weight. This has what to do with home schooling? Popular store bought breakfast sausage contains the following: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE. ... Sausage: 6 lbs: 8%: Meat total: 52 lbs: 69%: Lard: 15 lbs: 20%: Bone, fat & trimmings: 8 lbs: 11%: Aging Pork Never “Age” Pork. One pound block of butter is a pound. 2 is formulated for dry cured products such as pepperoni, hard salami, prosciutti hams, dried sausages, and other products which do not require cooking, smoking, or refrigeration. 30% = 3 ½ lb. of meat. Amount of protein in Meat Per Pound, Sausage: Protein: Vitamins and minerals: Fatty acids: Amino acids * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. Here's how to make it: In medium sized bowl, thoroughly combine all ingredients. Do you or can you add it in addition to Hi Mountain seasoning? Per Pound of Meat (453.6 grams) Per Kilogram of Meat (1000 grams) Under 30 Dry Cure – Pink Curing Salt No. Partially thawed meat is MUCH easier to clean and process than thawed meat. Like in a case of coffee beans, the advantage is that you get a fresher aroma when grinding seeds just before use. Use 1 ounce of curing salt mixture for each pound of meat. My dad said that a lot of the fat would "render out" and the sausage would be much healthier after cooking. But, like I said earlier, there’s no right or wrong answer to this question. You can experiment from there. Ask question + 100. In terms of amounts, the recipe is pretty forgiving. Most of the time, high quality sausage is $8 a pound. fat. Loin Chops (each chop is a half pound, 2 per case) 27 Shoulder Steaks (one pound each) 4 Sirloin Chops; 4 Spare Ribs; Ham 30 lbs. DO NOT eliminate or reduce the amount of meat cure that should be in the meat. Join Yahoo Answers and get 100 points today. It’s easiest if you use your hands to mix. I just grabbed a bag of TQ and checked the label. Plus, it does not clog the grinder like thawed meat can. is there any truth in science? Here’s a rundown of the numbers: 10% = 4 ½ lb. How much truth is there to this? There are different types of casings that you can use, which include: a) Fibrous Casings. It all depends on how large the pieces of sausage are. 4 sticks of butter is a pound. A meat grinder (electric or manual) Knife; Scale stuffing horn; Types Of Casings. The recipe will not suffer if you use slightly more sausage than is called for, especially if you are cooking for sausage-lovers, which always seems to be the case in my house. fat. Anonymous. It is available as whole seeds but you have to grind it. For example, 2 3/8 pounds would be 2 3/8 ounces. Coleslaw and potato salad add $1.09. Steve, Nonfat dry milk is a great binder to use to hold water and natural juices in your meat products. 6 answers. Tools Needed. Hot Italian is my preference — either ground sausage sold in bulk or as links — but really, no matter the variety, sausage is a true dinner miracle.It’s so packed with seasoning that you hardly need to do much to turn it into a meal. Mix the meat cure in the spices just before adding the spices to the … One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat. Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit! Only good quality Beef and Lamb should be “Aged” before cutting. Product Image. This is what protects the meat during the smoking process!!! 40% = 3 lb. This Chart shows approximately how many pounds and what percentages of each cut of pork you can expect from a hog. If your meat does not weigh a whole number, then use the equivalent number of ounces. Bacon 19 Lbs. 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