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5 year old buck +
I'm looking for advice on how to improve the texture of venison sausages.
The sausages I make are fine as far as flavor, but they have a texture that too closely resembles a hamburger in a casing rather than a proper sausage. Even using a finer grind I don't get the binding effect I'm after. I've tried mixing til my fingers hurt from the cold.
Do I just need to mix more? Is it a temperature thing? Need more fat?
The sausages I make are fine as far as flavor, but they have a texture that too closely resembles a hamburger in a casing rather than a proper sausage. Even using a finer grind I don't get the binding effect I'm after. I've tried mixing til my fingers hurt from the cold.
Do I just need to mix more? Is it a temperature thing? Need more fat?