Parksider thanks. So you’re saying 1 pound of pork and 1# of the bacon to 2# pounds of beef?
I’ve got some Weston’s dill snack stick seasoning coming.
twilliams He can grind it an add it BUT it won’t smoothly incorporate into the rest of the snack stick because it has already been partially cooked. It should still work. ADKGuy I agree with Parksider 1-1-1 beef pork bacon is going to end up being very fatty. I would 2 beef, 2 pork and 1 bacon, especially since the bacon won’t totally mix with the rest of the meat.
Thanks! Any particular cut of beef you’d recommend for this mix. I’m not set on using the bacon. I just thought it would add a nice flavor. It’s the best bacon I’ve tasted (haven’t made my own yet). It’s from a Mennonite store. It’s called JM Martins and Sons Double Smoked bacon.
I can leave it out all together and just do pork and beef since it’s my first time I don’t want to over complicate it.
I’ve made two small batches of fresh sausage but now I have a smoker. So, I want to try a small batch of snack sticks.
We have a very tasty bacon I’d like to incorporate. I don’t have access to venison.
I’m thinking of making the snack sticks with 2 pounds picnic pork, 2 pounds of beef, and 1 pound of bacon.
I’m not sure what cut off beef to use.
I don’t have a meat mixer which I’m reading helps with protein extraction for smoking.
For this small batch, do people think I could use my Kitchen Aid stand mixer or do it by hand?