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Message: <blockquote data-quote="r00s7a" data-source="post: 2698229" data-attributes="member: 9675"><p>I started off with the old time crank grinder with a stuffing tube on it and had the same issue.  From everything I read, it has nothing to do with the augers, dies, or anything else.  All the veterans said temperature of meat and equipment.   I don't know if you can notice one sausage in the group that looks a little different than the rest, that was the first one that came out.  That's what I want them all to look like, but I guess it doesn't take long for that fat to heat up and get smeary.  I'm going to whip up another batch this week and see what difference freezing it all makes.</p></blockquote><p></p>