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Hefeweizen1 | Sep 16, 201906:08 AM     10

Recently started getting into making my own sausage and went in there without the elaborate research. Get nothing but crumbly, dry sausage. Appears that I did not have the meat cold enough? Question now, since I have a boat load of sausages (9 Lbs) that have the potential of being dry and crumbly is can I repack the sausages with the meat slightly frozen or would that be a waste of time? Thanks for your input.

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