Sorry, to be clear, the Beef and Pork had already been through a double coarse grind. I then seasoned and mixed. Then it was sent through the Champion. The "chunks" are not really chunks, just bits that escaped full emulsification it would appear. I ran them as is, cooked them (too long and had a bit of fat out) and fried the first ones up tonight. They are good flavor but I found them a little dense. I will be using a little less fat next time as well. Not perfect but not a total fail. They are good enough to eat but wouldn't win a blue ribbon. Next batch will hopefully be better.
Thanks all.
Mum-O-Killowe