Hello
I’m the new guy here. This thread is interesting. I made my first batch of snack sticks with mixed results. I had a 5lb recipe that I broke down to 3lbs. I used the carrot fiber. The flavor was pretty good but the texture was like eating sawdust. Not sure why that was. I read that I should have mixed the fiber with the meat and then add the water but I put water in along with the fiber towards the end of the mix. Maybe that was why the texture was like saw dust. My math said 0.06 oz per pound x 3= 0.18 oz which I broke down to 5.10 grams. Maybe my math is screwed up!
Thanks for any input.

Mickey Page
Thanks Mickey. I’ll give it another shot per your suggestion

Johnathon
Yes I did use critic acid and temp was held at a good temp for more than a few hours. I don’t think the fat ran out but maybe it did. The smell is great but texture just not right. I finished in the oven until temp got to 160. I’ll try again later this week. Thanks for your input.

Hi, Not sure where to post this so I will start here. Dose anyone use just plain hamburger, 80/20 from the super market and of course with the added flavoring for whatever? Or is the preferred method to grind your own chuck and add the backfat I s there a big difference?
Thanks…charlie