Is 73% ground chuck suitable for collagen cased snack sticks?

[fish killer]

I apologize in advance if there is a better place to have posted this question but I'm at work and wanted to pick up 30lbs of 73% ground chuck for snack sticks since it is on sale.  My concern is the fat content.  Is that too much fat?  My gut feeling is that it is. I have only made on batch of sticks previously, used a roast that I ground up and added some pork.  They came out great but since the ground chuck is on sale was wondering if could produce a nice end product just using the 73% ground chuck.  I don't want to waste time and money if it's not going to come out right.

Thanks in advance.

 

[tservice]

Here is a bump for ya. I am sure someone can answer. I would say yes, but it will spoil faster. Keep in mind I am still learning.

 

[double rr]

i think you will be ok with that i did a batch with about 40 percent fat and it came out fine i also added eca just to add tang

 

[boykjo]

I suggest you do a small test first before diving into 30 lbs. With the higher fat content you will need to keep your temps more accurate so you dont get fat out. Make sure the ground chuck is fresh. Dont get meat that is close to expiring. Try not to over mix and add too much water.

Thats all I can think of right now...

Joe

 

[fish killer]

Thanks for all the replies. I think I'm going to just get some beef round and pork butt and grind it up like i did the for the last batch. Better safe then sorry even if it ends up costing more.

 

[rich-]

Good Morning fish killer, I made up a 5 pound batch of snack stix just a couple weeks ago using the 73% fat ground beef. My stix came out very good, I did use a LEM hot stick seasoning kit.

One thing I didn't do and will do any time I use the 73% ground beef is, I will regrind the 73% meat. I did find that in my stix there are lumps and strands of fat.

I have used the 73% many times and always in the past I did regrind it along with the pork or venison, this time I took a short cut and wish I had not.

The lump / strand fat is my only objection to using the 73% ground meat.

Rich