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I have made regular sausage and always grind the meat frozen, just to the point where you mostly push the knife instead of slicing. Also I cut it about 1″ square give or take and use the big hole plate.
Plus I use an electric grinder from Cabelas, I can get you the model number if you want.
Yes I hand mix until it bound together and got sticky
I just placed it in the refrigerator today at 1:30pm, after 72 hours of fermentation
I will post photos tomorrow