Snack Sticks?

[Appalachian American]

I plan to make and smoke some 17mm snack sticks this weekend. Two questions, what ratio of fat (I'm using fatty beef bacon) do you typically use? Also, I know with regular cooking methods leaving any silverskin or other gristle is not a good idea... how much can I get away with when grinding for snack sticks? Those shoulders are pretty rough!


Thanks for the help!
AA

 

[Omega]

Good question, typically for sausage and snack sticks I use 30% fat to meat ratios. Actually more like 33% as I like whole numbers, so 5lbs to 10lbs of venison. As to the silverskin part, I had the same question when I started processing my last one. I typically take off as much as possible, but I spend way too much time on that and now that I have a better grinder, with multiple plates I was thinking I could get away with maybe a little more. Specially when I view sausage makers on youtube, they throw a bunch in the grinder. Here is what I leave currently, as you can see it's not all gone.

 

[Appalachian American]

Thanks for the reply and image for a great visual!! Will really help me to get the desired outcome. Hope I've not bit off more than I can chew with 15 lbs (PUN INTENDED)!!

 

[DaveB]

Yep, the grind plates catch what appears to me to be nearly all the silver skin.

Downside is you have to change the plates fairly often....say every batch.

I decided to not trim any silver skin. I had to change the coarse plate about 4 times for 20 pounds of grind.

Find your middle ground. I bought 3 new plate sets and may get more.