Hey everyone, been grinding sausage for a couple years now. I'm in Ohio, and have quick access to a great butcher. My question, not sure what I'm doing wrong. No matter what plate I use on my first grind the texture looks awesome, but when I run it through a stuffing plate or mix it with my LEM mixer the meat always end up with a mushy texture. I would love it if the texture was the same as the first grind after stuffing. Any ideas?
