Does anybody combine meats in their sausage? My first batch was made of 4 lbs boston butt and 1.25 lb beef chuck roast. I also added about 4 oz of fatback and 1 cup of soy protein. It turned out a little tougher then expected. But I'm trying to determine whether its because I added beef or because I screwed up the smoking process, as I described in a previous post.
Thanks.