I am still having some issues getting my sausage meat to bind with the casing. I believe I’m getting good protein extraction with mixing. Any suggestions or thoughts on why my casings aren’t binding well to the meat? Not stuffing enough??
I have a dedicated stufferAsking for clarification:
Are you using a dedicated sausage stuffer or your grinder to stuff the casings?
This was what I was thinking.If the meat is not cold enough when you go to grind, it can smear the fat slightly. this will end up coating the inside of the casing and the casing will not adhere to the meat......
temp. of the meat prior to grinding?For the brats I used a 7 mm plate in my Cabelas #12 grinder. Single pass.