I'm curious, how much do you typically mix the meat for sausage making? Cookbooks typically say not to mix much for meatloaf and burgers or the texture will be poor. But a couple places I've seen indicate they mix quite a bit, kind of like developing gluten in bread.
And do you vary it based on pork vs beef vs came, etc.
Thanks much
And do you vary it based on pork vs beef vs came, etc.
Thanks much