Sorry, I hit post reply too quickly: -Grind 3 times, you want it to turn to goop basically. -Look at how heavily your chicken has been pumped and calculate anything about 6% into your water added (so if it is 15% know that 7% of the weight is water and take that away from whatever water you are adding) -Mix, mix mix mix, seriously keep going when you think you are done -Choose a seasoning with a lot of taste if you aren’t adding pork fat. The fat coats your mouth and lets you experience the seasoning longer and more intensley, so without it you need something Habanero BBQ or something like that. -Don’t use the skin, it’ll never grind right That’s it, good luck, here are a few videos to help https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe

Thank you very much

@akdave yes perfect! Cold meat is the key throughout the entire process! Ive done summer sausage up where i put the probe in at first and its about 20 degrees. (Frozen meat,bandsaw, big grinder,big mixer to do this) Colder the better! I think you got it down now! Your a professional!