I’m going to try to make some sticks from store bought 80/20 ground chuck. Should I regrind through a 1/8” plate or just use it as is?
Yes, grind through 1/8 plate. Are you adding ground pork or pork fat with it?
Fitz Yeah, you want to grind it once more to be safe and to add in protein extraction. Like twilliams is saying, you might want to consider adding a little pork fat, 20% will work bu adding 5-10% in pork fat might give you a better finished stick.
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Thanks guys, I’ll regrind and add some pork fat.