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.

Jonathon Thanks all. I have some backfat and will give this a try

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

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.

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

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.