Hi, first post here, thanks for letting me in
I am norwegian, so the following is translated in googletranslate, bc my technical english is not that good:
The first time I made I used normal pork steak (not smoked) and had too little fat. I know that. But that was not the problem, the sausages were "powderish" if you know what I mean, looked a bit like caviar. I fell apart.
The second time I had 35% fat and made 2 kg. The same thing happened there. The sausages were of the same consistent,i didnt hold together and were "pulverized" / fell apart once we chewed.
Theory: After I minced the meat, minced the fat, mixed fat, spices and meat, I put the sausage-thing on the front of the mill, and so I make sausages. BUT; I did not take out the knife inside the mill, so I minced the meat kind of twice. Is that my problem maybe? The meat being minced twice.
Hope you can answer!
Thomas