I don't know what the problem is, but maybe someone has encountered this as well. I made some Keilbasa this last weekend, used a Penzey's spice mix I got for Christmas. I used 70% Pork Butt and 30% Beef Chuck roast. I grinded it with the large and then the small plates and it seemed like the texture and size was good. I stuffed into hog casings. Put in smoker at 130 degrees with no smoke for about hour and a half, then applied smoke and turned up to 150 degrees for 3 more hours. It looked nice and the taste was good, but the texture was sorta mushy. Maybe I didn't use enough fat, as the pork butt and beef were about 90% lean and I didn't have any other fat. Or maybe I ground it too fine, or maybe I smoked it incorrectly. I used to make sausage many years ago with my Uncle, but he passed away 14 years ago and now I am just starting to make sausage again since I found all his old recipes that date back to my grandfather. I also got his 10lb old cast iron Enterprise sausage stuffer that was my grandfathers. Does anybody know what I did wrong to cause the sausage to seem mushy or mealy? Any help is appreciated. Thank you.