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Thanks for all of the replies.  I am starting off with a small batch, about 5 lbs.  I am using an 85/15 beef to pork ratio.  I have ground the meat 4 times.  It becomes a pink sticky paste, but when I smoke it, it comes out with almost a hamburger like consistency. Any ideas? 

Looking for some help out there.  I have been trying to perfect a smoked sausage recipe for a couple of months,  I feel that I  am right on with the flavor.  But, the texture always turns out different than I want.  It is sort of mealy, like a hamburger in casing. Any suggestions on getting that...