leggs anyone?

[Fueling Around]

Do you have a scale for your measuring that you recommend? That is the only piece I do not have yet, I have an old dial meat scale but it doesn't so the fine tune work just gets me close for bulk packaging.

I have a few scales.
Do NOT use any Taylor scales. I have not had any reliable results.
Here is my favorite small scale

https://www.amazon.com/THINKSCALE-Milligrams-Precision-Professional-Calibration/dp/B0885S1766?th=1

I don't want a combo scale as I tend to use both at the same time.

My big unit is a My Weigh KD-7000 digital scale that goes up to 15#. Been flawless for 10 years.

https://hbitech.com/product/kd-7000/

 

[chopsaw]

I don't want a combo scale as I tend to use both at the same time.

That's why I bought mine .

 

[zwiller]

Not meaning to hijack a thread. I've found a couple breakfast sausage flavors I like!
I'm struggling with texture. Like I need to use a fork and knife like a hamburger steak and it's chewy.
Should I work/mix less and grinder finer?
Lookin for a texture. Somebody could eat without teeth.

Have not played much with texture but for breakfast sausage do NOT work it and extract proteins like you would for something stuffed. That's a part of it. I also think a finer grind, more fat, and adding a little water helps.