Hello to the forum!
NewB here to sausage making.
I'm hoping you can help me with a problem I'm having with my sausage.
I'm trying to make game meat sausage. The following is the procedure I followed:
3 parts very lean, trimmed elk
2 parts pork shoulder
Meat was cubed into ~1" pieces, spicing added, refrigetated overnight.
Ground through 1/4" plate with meat very cold - partially frozen.
Re-chilled in freezer after grinding, approx. 15 minutes, stuffed into hog casings.
Problem: After cooking, the sausages are somewhat dry & mealy. Best description I could give is somewhat like overcooked hamburger only the grain size of the meat is more fine. The meat breaks apart rather than holding together.
Any suggestions as to where I'm going wrong?
Thanks-
Sky C.