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🌭 Sausage Ingredient Calculator

Enter the meat weight and fat percentage to automatically get the exact fatback or lean to add, plus precise salt and spice amounts. Supports kg and lb, all computed live in your browser.

Pork shoulder 20% Pork belly 25% Beef chuck 22% Chicken thigh 12% Chicken breast 8%
Lean 20% Standard 25% Juicy 30% Flavorful 35%

Ingredient results

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Fatback / lean to add
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Total batch weight
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Salt amount
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Spice amount
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Final fat percentage
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Recipe basis: fatback is treated as ~90% fat and lean pork as ~5% fat. For home making, keep all meat chilled, sanitize equipment, and stuff and refrigerate or freeze promptly.

Frequently asked questions

Why control the fat percentage?

Fat determines juiciness and texture. Too little makes the sausage dry; too much causes grease-out. Home sausage usually uses 25%–30%, and flavor sausages can go to 35%. This tool back-solves how much fatback or lean to add for your target.

How do I set salt and spice?

A common curing salt level is 1.5%–2.5% of total weight. The tool defaults to 2%, adjustable between 1.5%–2.5%; spices (pepper, garlic powder, etc.) default to 0.5% and can be set freely. Note: for long-keeping fermented or dried sausages you must use curing salt with sodium nitrite and follow standard dosage strictly.

Is the result accurate?

It is solved from the mass-conservation and fat-balance equation: with original meat M at fat rate f and target t, the corrective meat X = MΓ—(fβˆ’t)/(tβˆ’a). All math runs locally in your browser with no network dependency.

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Meat Curing Calculator Recipe Scaler Food Cost Calculator Recipe Converter