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Cooking Forum
Snack Sticks?
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<blockquote data-quote="Omega" data-source="post: 4828078" data-attributes="member: 20060"><p>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.</p><p><img src="https://i.imgur.com/P8bCy8W.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Omega, post: 4828078, member: 20060"] 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. [img]https://i.imgur.com/P8bCy8W.jpg[/img] [/QUOTE]
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