Fat quantity in Salamis

[ped]

When making Salami do you consider the fat content of the meat as part of the overall fat requirement of the whole salami?, what I mean is, say for example a recipe asks for a 70/30 % mix of meat to fat, if the lean has some fat in it (i.e. shoulder @ 18%) would you deduct that fat content and then only add pure fat of 12% ?

[johngaltsmotor]

I go by total weight. So I trim the pork to separate pure fat, then look at the rest and estimate (usually 5-10% intermixed and marbled fat).
So trimmed weight * 5-10% + pure fat = total fat weight.
Total fat / trimmed pork = % fat

[NCPaul]

I would. It's a bit of guessing game estimating how much fat is in the lean though. I usually keep the pure fat separate and mix it in at the end.

[BriCan]

I'm old school ~~~ meat is meat and use sow meat (leg) if not too excessive on the fat content I leave (only trim if heavy and use trimmed fat in regular sausage)

10 kg Sow meat
9 kg Lean Beef
9 kg Back Fat

any time we use game ~~ all the fat comes off

but please remember my tag line ~~ I have been known to be wrong