I made this twice now: the first time to letter of the recipe and the second time with changes. First off, I could not tell the difference in letting the meat sit 3 days and mixing for 5-10 minutes per day and the second batch where I mixed mine one day, rest overnight and cooked the next day. Second, the first batch came out greasy, so in the second batch I used 90/10 ground sirloin and it was drastically less greasy. Third, store the cooked sticks in an airtight container in the fridge. They have a much longer shelf life since they have no preservates or chemicals to keep the flavor.
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I made this twice now: the first time to letter of the recipe and the second time with...