This is the last batch in my sausage making career if this turns out to be another disaster.
Used UMAI casings ,culture, ingredients ,and directions ,when I started to fill the casing the meat came out and it had a muddy consistancy.
The proccedure was as follows :I ground the meat while partially frozen used all the ingredients , properly mixed and weighed every thing I then stuck it in refrigerator over night. next day stuffed casing and the result were the baloney like consistancy . placed in oven to bloom 24-36 hours then I will let it mature in refrigerator at 39-41 degrees and 50% H as the directions call for.
WTH : Can somebody please tell me what did I do wrong this time