How to use this result
Blend two meat sources to a target fat ratio and scale salt and ordinary seasoning by batch weight.
Use realistic package-specific assumptions and test them against your own weighed results when possible. The calculator isolates the quantity and cost question; method fit, labor, flavor, and whether leftovers get eaten still matter.
Questions people ask
Does this calculate curing salt?
No. It does not formulate cure, fermentation, smoking, or shelf-stable sausage. Use a validated process for those products.
What does salt percentage use as its base?
The calculator applies it to the total meat-and-fat batch weight.
What if the target is outside the source range?
That blend is impossible; choose a target between the two source fat percentages.
Keep comparing
See all Meat Decoded calculators or return to the meat buying guides.