In case you can't tell from recent posts, I'm in the middle stages of learning how to make a good consistent sausage. I made two "identical" batches recently that cooked up completely differently. While I used the same spices, the same ratio of spice to meat, etc., I do not know that I had exactly the same (or even approximately the same) total fat percentage. I know that I tried to replicate the lean to fat ratio when I mixed the second batch, but when you're chopping up picnics and butts, you get obviously lean chunks, obvious fat chunks and a heck of a lot of "fatty" chunks with some amount of lean. It's very possible that I had less fat in the second (the crumbly) batch of this particular sausage.
It occurs to me that there must be a way to test the fat content in the mix to determine the percentage of total fat present. Do any of you know of such a test and if so, can you furnish the forum with details of how it's run? I appreciate any help that you have to offer..... dchem