Checking in from Rochelle, IL
Have been smoking with a Yoder 640S for a little over a year.
I am just getting started making sausage and came here to learn as much as possible.
I ready to make my first batch of venison snack sticks. I have a lot of bacon that I have cured and smoked and thought I would use it as my fat source, and I have a few questions.
I plan to make a 5# batch.
I read online that venison is about 90/10 and bacon 55/45 lean/fat.
3lb of venison @ 90% = 2.7lb lean
3lb of venison @ 10% = 0.3lb fat
2lb of bacon @ 55% = 1.1lb lean
2lb of bacon @ 45% = 0.9 lb fat
1.2 total fat/5.0lb total meat = 24% fat
Are there any issues with my math or the way I am looking at this?
I am looking at Sous Vide equipment and I am interested in the VacMaster SV1 model. On this website it is listed as having 1,500 watts and capable of heating 30 liters of water. I happen to be on vacmasterfresh.com and it was listed at 1,200 watts and capable of heating 15 liters of water. Does anyone know which is correct?