Perfect. Thats exactly what texture was second time so leads me to think not enough fat.

I am leaning towards it being more beef and less fat. Ill be doing a Third batch soon and will go with higher pork ratio. I see a lot of videos people mixing meat for long time. Is it possible to overwork it?

Hey All I was given this site from another forum for sausage related questions. I built a curing chamber out of deep freezer and have only used it for fermentation right now. I still have quite a bit of 50mm UMAI bags I want to use before I go natural casing etc. One thing I noticed when making a fe...