Snack Sticks

[poacherjoe]

I have 4 -3 pound chubs of 80/20 hamburger. Question is should I regrind this store bought burger for snack sticks or will it be okay to use as is? I really don't want to break out the grinder if it's not needed. 12 pounds of pepper sticks sounds good .

 

[pc farmer]

Should b good to use as is. When I make sticks or bigger chubs, I only grind once. I like the texture better.

 

[JckDanls 07]

Yup.. just cure it properly... season it... stuff it.. smoke it... good to go

 

[indaswamp]

Agreed...good to go, no need to regrind.

 

[Fueling Around]

Simply mix really really well.
Let rest for at least 24 hours before stuffing

 

[SmokinEdge]

I agree if using cure #1 otherwise I’m nervous about store ground meat in smoked sausage.

 

[Fueling Around]

Why?
I trust store ground. They have a lot to lose for a pathogen contamination.

 

[indaswamp]

Why?
I trust store ground. They have a lot to lose for a pathogen contamination.

Higher bacterial count. Not high enough to be deemed "contaminated" but higher than you want for making sausages and salami.

Consumer Reports Finds 100% Of Ground Beef Samples Contaminated With Fecal Bacteria​

I personally never use store bought ground meat when making fresh or smoke sausages, and especially so if making a dried sausage. The risks IMO are just to high.

 

[indaswamp]

Also-
https://www.fsis.usda.gov/food-safe...-preparation/meat/ground-beef-and-food-safety