I been trying a few different flavors this fall. I cannot however seemed to get a good texture, or one that I atleast like.
It either is too dry and a bit crumbly or too pastie (if that makes sense),kinda like the consistency of liver after ya chew on it for a bit
I am using 6 pounds of deer to 4 pounds of ground pork butt...all are ground with the 3/8 plate..these are a fresh sausage,no cure or smoke
I don't add any soy protein or anything like.
I usually grind the meat, mix the two together, mix the seasoning with water and then combine it all together.
Then it camps in the fridge over night and then into the casings.....
I am looking for any help and advice if anyone has anything to share, I would greatly appreciate