Snack Sticks - What's your preferred grind?

spur60

WKR
Joined
Jul 14, 2020
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351
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Sodak
Spent the weekend making snack sticks and brats. 25 pounds of snow goose and 20 pounds of venison. Mixed in 5 lb of pork shoulder for every 10 pounds of game meat. I did a course grind then a medium grind. Flavor turned out great, but I'm not sold on the texture. Anybody forgo the medium grind in favor of just course grinding for sticks?
 
I only coarse grind my stuff anymore and I have no issues with it. I do usually run it through twice though. I grind the meat and then the fat. I then mix them in a tub to get them distributed more even and grind it again to get the fat mixed into the meat nicely.
 
A snack stick needs some emulsion. Extracting the protein through multiple grinds or using a bowl chopper. I usually grind once coarse, add seasonings and mix. Grind twice fine and sometimes 3 times fine. Anything added extra like Jalepenos goes in on the last grind. High temp cheese needs to be mixed in by hand or with a mixer and not ran through a grinder.
 
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