- Joined Oct 12, 2016
I'm new to making sausage. I've done 2 small batches now and I was happy with the taste and really happy with the cook. I liked the color an taste but the texture of the meat seems to be off. The meat is sort of lose like like you can almost pull it apart. I thought possible to much fat but I lowered my fat content for the second and still same thing. I'm thinking I'm possible grinding it through to big of a plate? I took pics but I acidently deleted them. Any ideas or tips would be appreciated.