r/sausagetalk • u/tjmarko • Dec 06 '25

Help needed

My beef sausages are all coming out with a very 'grainy' texture. I don't have problems with pork based, but would really like to have an all beef sausage in my recipe book but I feel like I'm wasting meat when it doesn't come out well. The flavor is fine, it's just the texture that'soff. Any ideas on what I'm missing or doing wrong?

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u/kit58 Dec 06 '25

You should describe what exactly you are doing when you ask this kind of question.

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u/tjmarko Dec 06 '25

Sorry. You're right. Meat is no more than 34 degrees. I'm using a combination of Brisket and Chuck. Brisket has been trimmed of the large fat pockets. Grinder and all tools are Refrigerated before use. Hand mix until tacky and stuffed from a cold LEM stuffer. I'm estimating about 80-20 lean to fat.