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.

 

[JIMSMOKES]

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.

Tks! Will try a finer grind next.

 

[Fueling Around]

Sorry missed your question

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.

Sam has you covered

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.

I use the medium plate and also thanks to my very low salt recipe get very little protein extraction.
I just mix to incorporate the seasoning and plop into 2 oz. patties