Kind of long and hard to expain.... question about a homemade mixed meat grind and how to best use PDD to use it in a recipe.
BACKGROUND: I have 3 dogs of different sizes and buy the best meats I can find on a weekly basis and grind them. I'd prefer to mix them all together for a big batch of mixed meats that will last for the week (freeze half), 5% of the total being beef heart.. I do this for organ meat as well - a mix of half beef liver, 25% beef kidney and 25% beef pancreas. I don't know if I will always stick to that organ mix but I have to start somewhere and I'm trying to use PDD to see how well balanced this is and how much I would use in a balanced recipe. You may recognize that this is starting from a ratio diet (I'm not married to that either, but have to start somewhere with raw). I then weigh about portions of the muscle meat mix and then the organ mix to each dog by size.
QUESTON: How do I use PDD to help me do this. I thought I could try to make the muscle meat mix (depending on what I buy) an "ingredient" with the Food Wizard (as if I was the manufacturer of this "custom" raw mix. Then do the same for the organ mix. My problem comes when I try to enter into the Food Wizard, I would need to calculate all the the exact nutrients of each meat, based on the amount of each I bought (% of total) and that seems daunting.
I know one way would be to create a balanced recipe for one dog, one day, then use the report to make a batch. But my challenge is that i need to work backwards: The 15 pounds of meat I just bought is 50% tri-tip, 25 % chicken breast, and 25% pork loin (I'm making this up). I grind it all together and scoop it out by weight to each dog, but how do I use PDD to then balance the rest of that "recipe" using those proportions of meat.
I hope I explained this well enough for some advice. I have the same question about a vegetable mix that I make and would like to reuse in multiple recipes without re-entering it each time.
Thanks in advance,
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