I give sausagemaking workshops, bachelorparties, that sort of thing. Great fun, popular and well liked. It does however seem to be a lot more difficult to get a good bind at these workshops than at home. I use partially frozen meat and (jawl)fat, check and control the temperature (which usually stays below 10 degrees C for the final product), and have them rigorously knead until they get a good sticky bind (app. 5 minutes).
Really no differently than I do it at home. However, when frying the sausages made during the workshops I often get massive fat loss. At home: none of that.
A said, the conditions are pretty much the same. One difference, I use handgrinders at the workshops and an electric one at home. I had the (handgrinder) knives and plates sharpened about a year ago, but they are not as sharp as they were before. The knife of the electric grinder is sharp. Could this be an explanation? The meat and fat does come out cleanly, no smear in either the electric or the handgrinders. So it looks fine.
Any thoughts?