Hello everyone, I am new to this. I am trying to figure out what is the cheapest meat to use for snack sticks, to keep the cost down.
I plan on reselling.
Can i use beef trimmings? If so do I still need to add fat to it? If I can’t use beef trimmings, what is the cheapest way to go with.
Thanks in advance

]]>https://waltonsdev.nodebb.com/topic/3404/meat-for-snacks-sticksRSS for NodeThu, 10 Sep 2026 23:06:40 GMTMon, 08 Feb 2021 14:32:42 GMT60Sdickey1960 The main person you need to talk to is your inspector. You want to hear what people say here but make 100% sure your inspector is okay with your plan before you do ANYTHING. Different inspectors have different levels of rules. We had one in Texas that wouldn’t let a customer use our safe handling bags because it either was missing a comma, or it had a comma where he didn’t think there should be one. So, before you make any investments talk to them.

]]>https://waltonsdev.nodebb.com/post/30495https://waltonsdev.nodebb.com/post/30495Tue, 09 Feb 2021 13:59:05 GMTnot that I remember

]]>https://waltonsdev.nodebb.com/post/30482https://waltonsdev.nodebb.com/post/30482Tue, 09 Feb 2021 00:18:55 GMTcraigrice wish i could watch the live streams, when they changed it to 2:30pm i miss it due to work. Cant do it for everyone as we all have different schedules so they have to pick the best times to hit the majority. I understand completely. Did they touch on this subject?

]]>https://waltonsdev.nodebb.com/post/30481https://waltonsdev.nodebb.com/post/30481Tue, 09 Feb 2021 00:09:58 GMTtwilliams live stream

]]>https://waltonsdev.nodebb.com/post/30474https://waltonsdev.nodebb.com/post/30474Mon, 08 Feb 2021 20:59:37 GMTSdickey1960 beef trim is from a local meat butcher. I dont use much beef, typically use venison. The pork i buy is whole hogs from a local raiser and have it cut into 80/20 trim so i can use it for fresh brats as well. Packaged in 12.5 lb bags to make it easy as i typically make sticks and sausage at 50/50 venison/pork mix. Hogs are Berkshire

]]>https://waltonsdev.nodebb.com/post/30473https://waltonsdev.nodebb.com/post/30473Mon, 08 Feb 2021 20:57:52 GMTtwilliams Thank you so much, so where is your best source for beef trim and pork trim?

]]>https://waltonsdev.nodebb.com/post/30469https://waltonsdev.nodebb.com/post/30469Mon, 08 Feb 2021 19:36:25 GMTwhat @ twilliams says is correct and keep in mind that you want to sell a quality product to have return business and the quality of what you put in plays a big part of that.it is a cost that you pass along to the consumer

]]>https://waltonsdev.nodebb.com/post/30468https://waltonsdev.nodebb.com/post/30468Mon, 08 Feb 2021 19:25:23 GMTSdickey1960 keep in mind cost vs. quality. My recommendation is lean beef trim say 90/10 with pork trim of 70/30 @ a few pounds of pork fat to bring your finished product of 70/30 or maybe even 60/40. Which is cheaper, beef or pork? So for me i would run 15lbs beef trim, 7.5lbs pork trim and 2.5lbs pork fat for a 25lb meat block

]]>https://waltonsdev.nodebb.com/post/30467https://waltonsdev.nodebb.com/post/30467Mon, 08 Feb 2021 19:06:24 GMT