Winter Warmer Snack Sticks

by Seth Harms
(Manchester, Iowa)

A friend and I decided to try and make some snack sticks over Christmas break. (Both teachers, get to enjoy a long one) I have never tried this before, but I thought it would be a heck of a lot cheaper than from a locker.

The flavor of the sticks was excellent. (probably best flavor I have ever had.) I did mix in some jalapeno's and some cheese.

The one problem we had was the texture. All I have is a hand grinder with different sized stuffers, and it really didn't feed through the stuffer very well. Much of the meat would get "held back" in the auger and turned it a little mushy. I took the cutter out, but left the big hole attachment in. Should I have taken that out too so the meat would just go through the auger, directly into the stuffer?

They did get a little dry on me too, but I used 73/27 beef when I did the mix, and I had to finish them off in the oven. I am not giving up yet, the flavor was awesome, now just need to work on the details

Thanks for the recipe

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Jan 06, 2009
cold is part of the key
by: Anonymous

keep meat cold as posible, through grinder parts in the freezer befor hand. see if that helps

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