lamurscrappy thanks for the help I sure appreciate it!

lamurscrappy sorry it was a pint not a quart.

lamurscrappy I made 25 pounds. After I ground the first half and cooked it I decided not to grind the second half so it wasn’t a total bust.

lamurscrappy yes, I did add water about a quart or a bit less. I broke the batch into half’s and kept them in the fridge swapping out when I would mix and grind. So the meat was chilled at all times. The meat to fat ratio was more of a 65% meat to 35% straight pork fat.

Hey all, I made some sausage using venison and pork fat. 70-30 ratio. I used 147 pork sausage seasoning, when I put it through the grinder the first time I used the bigger plate, seasoned the meat, put in in a 20 pound mixer until it was sticky maybe 6-8 minutes. It looked great so I sent it through the grinder again using the small plate for a finer grind. When I was done grinding a took a little bit and fried it up. Flavor was great but the patties didn’t want to stick together. Where did I go wrong? I didn’t add a binder could that be it?