<![CDATA[Store Bought Burger Sticks]]>I’m going to try to make some sticks from store bought 80/20 ground chuck. Should I regrind through a 1/8” plate or just use it as is?

]]>https://waltonsdev.nodebb.com/topic/2049/store-bought-burger-sticksRSS for NodeFri, 11 Sep 2026 15:40:25 GMTThu, 30 Jan 2020 14:16:54 GMT60<![CDATA[Reply to Store Bought Burger Sticks on Sat, 01 Feb 2020 04:03:24 GMT]]>Thanks guys, I’ll regrind and add some pork fat.

]]>https://waltonsdev.nodebb.com/post/12492https://waltonsdev.nodebb.com/post/12492Sat, 01 Feb 2020 04:03:24 GMT<![CDATA[Reply to Store Bought Burger Sticks on Fri, 31 Jan 2020 13:09:17 GMT]]>Fitz Yeah, you want to grind it once more to be safe and to add in protein extraction. Like twilliams is saying, you might want to consider adding a little pork fat, 20% will work bu adding 5-10% in pork fat might give you a better finished stick.

]]>https://waltonsdev.nodebb.com/post/12414https://waltonsdev.nodebb.com/post/12414Fri, 31 Jan 2020 13:09:17 GMT<![CDATA[Reply to Store Bought Burger Sticks on Thu, 30 Jan 2020 15:32:54 GMT]]>Yes, grind through 1/8 plate. Are you adding ground pork or pork fat with it?

]]>https://waltonsdev.nodebb.com/post/12357https://waltonsdev.nodebb.com/post/12357Thu, 30 Jan 2020 15:32:54 GMT