Shrinkage % Reduction Chart

Discussion in 'Sausage' started by nepas, Dec 13, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is what i use when i get rocket scientist thinking....HAHA

    Product                                                         % Of Gain                             % Of Shrinkage

    Summer Sausage W/ Pork added                       143%                                           0%

    Summer Sausage Beef added                             143%                                           0%

    Salami                                                               143%                                           0%

    SS W/Cheese                                                     160%                                           0%

    Old Style SS                                                       143%                                           0%   

    Jalapeno SS                                                        143%                                           0%

    Jalapeno SS W/Hot Pepper Cheese                       160%                                           0%

    Ring Bologna                                                        143%                                           0%

    Cajun Ring                                                            157%                                           0%

    Bologna or Salami                                                  143%                                           0%

    Sticks                                                                   143%                                           20%

    Sticks W/Cheese                                                   160%                                           20%

    Sticks W/Japs/Hot Pep Cheese                               160%                                          20%

    Sticks W/ Garlic/Onion                                           150%                                          20%

    Pepperoni Sticks                                                    143%                                          20%

    Hot Chipotle Lime Sticks                                         143%                                          20%     

    Landjaeger                                                             143%                                          10%

    Smoked Brats                                                        167%                                           10%     

    Smoked Brats W/Cheese                                        193%                                           10%

    Fresh Brats                                                             167%                                            0%

    Green Pepper & Onion Brats                                    182%                                            0%

    Fresh Brats after cooking will have 10% shrinkage

    Polish Sausage                                                       167%                                           10%

    Seasoned Breakfast Patties                                     167%                                             0%

    Brat Patties                                                             167%                                            0%

    Fresh Rope Sausage                                                167%                                            0%

    Breakfast Link Sausage                                            167%                                           10%

    Smoked Link                                                            167%                                           10%

    Ground & Formed Jerky                                             100%                                           45%

    Solid Strip Jerky                                                        100%                                           60%
     
  2. venture

    venture Smoking Guru OTBS Member

    Excellent info.

    I will be doing a measure on Canadian Bacon with the leaner end of the pork loin in about a week (curing now).  I don't think there will be a lot of loss as compared to the cured weight?  Then again, who knows?  LOL

    Good luck and good smoking.
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    OHHHHH NOOOOOO

    I forgot something

    [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Interesting Rick!
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Things that make you go UUMMMmmm
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Nepas

    I guess I'm not the shiniest apple in this bushel so would you please explain this table?

    Thanks
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Based on 10 lb batches.

    The gain % is what you will have when you add the cut in for lean to fat ratio. Just somethin i played around with. Other user amounts will vary.

    Shrinkage % is what will occur after smoking.
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Ok I understand the shrinkage  Thanks

    The first part   "When you add the cut in for lean to fat ratio.   Your first entry   Summer Sausage with pork added 143%  Does that mean the total weight of the sausage after adding fat it 143% higher then before you added the fat?     If you had a sausage mixture that weighed 1 lb and added the fat required by the recipe the mixture would weigh 1.43 lbs?

    That would explain why jerky doesn't change  there is no fat.

    Thanks Nepas, that can be a helpful chart
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    You have way too much time on your hands LOL great chart would have never thought of that, good job.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    And I thought "Shinkage" only occurred in cold weather!

    TJ
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    nepas, morning........  This entire tutorial had me confused me UNTIL !!!!! .... my high school math resurfaced in my P brain... DUH... 

    Now tell me if I am correct on this assumption....  100# / meat... additions of fat/protein/spices/etc = 143# total weight.....  43# additions / 143# total weight = 30% fat and additions to the meat ???

    Is this the new math, I missed out on ?  I had one heck of a time trying to figure out how to help the kids with their math...  good thing we are not discussing "string theory".... 
     

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