I’ve made a few batches of hotdogs and attempted an emulsified type sausage without a food processor or chopper… I’ve just done 3-4 fine grinds on and 1/8” plate…. Texture is great but when you bite into it there is a very dense bite like it’s almost hard to explain not tough but there’s a lot more than you’d expect which another friend of mine pointed out… not that it’s bad but I’m curious as to the theory as two why….. here is my thought process, since I’m doing multiple grind and reducing the particle size instead of essentially whipping the meat and incorporating air into the meat mixture that is the difference in mouth feel… curious to hear peoples thoughts… would eliminating phosphates or NFDM change it to a “softer” texture like you get at the store… my friend said I might of overstuffed but I don’t think so because a I had a few dogs with air pockets and the texture around was still the same…. Thoughts and explanations or remedies?