what do I need to add to change the texture of duck meat I added a binder and did a 50 50 mix with pork shoulder. the brats still came out with a weird texture. Do I need more fat? I have lot’s more meat to use but I am not happy with my last product I need help any duck meat people out there ? Thanks any help will be greatly appreciated . Duckbill

I’m new to this so not sure what a meat block is. I ran both the duck and pork shoulder thru the grinder , then ran them thru together. I used waltons carrot binder some montreal steak seasoning ,3 tbl spoons kosher salt.1/2 oz of liquid smoke,1/2 cup water,1/2tsp nutmeg,1tbl sp paprika,1tsp pepper,some chopped jalapenos, and some cheddar cheese.

To all that helped with the duck meat issue Thank You All ,I think it’s going to be abit of trial and error . I’m doing 5lb batches so I will be able to experiment

Well I’m still having trouble with the texture, Here is what I am doing. I use 5lbs at a time 2.5 duck ,2.5lbs 50/50 pork,Waltons seasoning, 4oz water .7 oz carrot binder. grinder I grind the meat thru a 3/8 " twice. The meat has a paste like consistency I stuff with hog casings . The sausage comes out with an almost gritty texture. I have done 4 batches and I’m about ready to give up. Not enough fat, maybe the duck meat is not the issue not grinding the pork well enough? I shoot a fair amount of ducks and was hopeing to find a good reciepe