My wife and I made 25 pounds of brats using a #22 grinder to stuff with and. 70/30 ratio. We found shortly after starting the meat started getting a pasty appearance and emulsion. We switched to our #12 grinder with a stuffing speed but was still having some emulsion though not as severe. I then speed up the speed of stuffing by not filling the casings as full with some improvement. We were thinking about a couple causes: meat to warm when stuffing, grinder too powerful, mixed too much causing some protein extraction? Really interested in hearing some opinions, taste is best I’ve made yet but thinking I need a stuffer to perfect the process. TIA.

If a ham is split into a butt and shank portion does it still need to be injected prior to picking or will the cure still gas out to soon