JohninPa If you don’t want to finish in a water bath you will still be done pretty quick with 1.5" logs. I’d guess you won’t be at the last stage for more than 2 hours or so.
You can grind exactly like parksider said!
I need help with my sausage all 10 of 1.5 shank and the casing was lose
Joseph Wilfong Sr I’d guess that you aren’t getting enough protein extraction. There are plenty of threads on the subject as well as videos. If mixing by hand you will need to mix for several
minutes. When you start to get sore and you think you have mixed enough…go another minute or two. The meat will become quite stiff and sticky. I would also highly recommend a binder such as sure gel.
Joseph Wilfong Sr I’d agree that protein extraction could be a major factor. Can you give us some more information on your process?