Thinking about making buffalo blue cheese snack sticks, using 20 lbs of deboned chicken thighs(grinding the skin in with) and 5 lbs of bacon. I will be using super bind and encapsulated Citric Acid. Anyone have comments/advice? Does this sound right?

Jonathon should I not use the ECA at all, I could do that, just trying to get an idea, you think it would only be 25% fat even if I grind the skin in with the meat?

Jonathon thanks for the help

Jonathon