Jonathon

Not sure the percent fat. The meat was a butt roast purchased from grocery store. The grind came out with a lot of white in it.

Used 1/8 cup water for one pound of grind

Put meat and water in kitchen aid mixer with paddle blade. Mixed in seasoning on low speed and then turned speed up to maybe 30% and mixed until meat started to get sticky. At that point used norpro mini burger press to make patties. Then froze.

Thawed patties in microwave 2 min at 50% power then cooked in non stick pan on electric burner maybe medium heat.

Shrinkage estimate maybe 20% in diameter and 10% in thickness. We do the same cooking process with rb rice sausage and get almost no shrinkage.

denny66
I don’t really know that much since I have only done couple of grinds. I used a Weston #12 that came with a 7mm and 4.5 mm plate.
I did chill grinder in frig before starting and meat was slightly frozen. Did a lot of reading before my first grind and maybe that is what saved me from the problem you had. I had a large metal bowl and a smaller on that set inside the large on and was surrounded with ice. So the first grind went into a chilled pan surrounded with ice. when we finished the first grind we took the meat pan out and put in the frig while I changed plates. It came out of that grind looking great. Think its all about keeping the meat cold as possible through the entire process.

Just a newbie thought

Hi
New to making my own sausage. From Mid Missouri and have made 2 small batches of sausage, First time used Grocery store ground pork and put together my own seasoning. Didn’t turn out too bad.Then I spent weeks reading and decided to take the plunge. Bought a Weston #12 Butcher Grinder and some Holly seasoning from Waltons. Had our first cooked patties this morning. Ta
sted good but the shrank more than I expected.

So I’m here to learn from the experts.