I've decided in the future to no longer use a food processor to emulsify the meats I'm using for franks, fine-ground wurst & the like, but instead doing a second ultra-fine grind (3.0mm) after I've mixed the initial ingredients & had them rest for a while. Much easier, no additional liquid to add, less mess= less clean-up, and I've been quite happy with the results= smooth, even texure.
Bologna is next on the list!
I've also given up on emulsifying meat or until I get a bowl chopper, and that ain't going to happen. It's just to much work and and the extra clean up isn't worth it.
Kevin if you mix in the ingredients and grind again, isn't the meat extremely difficult to get through the grinder? Or are you just adding the salt and spices,grinding, then mixing it to develop the bind.
I made the mistake once to try and regrind after the bind was developed, what a mess. I ended up freezing the sticky mass on cookie sheets then regrinding in a almost frozen state, which worked pretty good.