what do I need to add to change the texture of duck meat I added a binder and did a 50 50 mix with pork shoulder. the brats still came out with a weird texture. Do I need more fat? I have lot’s more meat to use but I am not happy with my last product I need help any duck meat people out there ? Thanks any help will be greatly appreciated . Duckbill

To all that helped with the duck meat issue Thank You All ,I think it’s going to be abit of trial and error . I’m doing 5lb batches so I will be able to experiment

Well I’m still having trouble with the texture, Here is what I am doing. I use 5lbs at a time 2.5 duck ,2.5lbs 50/50 pork,Waltons seasoning, 4oz water .7 oz carrot binder. grinder I grind the meat thru a 3/8 " twice. The meat has a paste like consistency I stuff with hog casings . The sausage comes out with an almost gritty texture. I have done 4 batches and I’m about ready to give up. Not enough fat, maybe the duck meat is not the issue not grinding the pork well enough? I shoot a fair amount of ducks and was hopeing to find a good reciepe

To all that helped with the duck meat issue Thank You All ,I think it’s going to be abit of trial and error . I’m doing 5lb batches so I will be able to experiment

I’m new to this so not sure what a meat block is. I ran both the duck and pork shoulder thru the grinder , then ran them thru together. I used waltons carrot binder some montreal steak seasoning ,3 tbl spoons kosher salt.1/2 oz of liquid smoke,1/2 cup water,1/2tsp nutmeg,1tbl sp paprika,1tsp pepper,some chopped jalapenos, and some cheddar cheese.

what do I need to add to change the texture of duck meat I added a binder and did a 50 50 mix with pork shoulder. the brats still came out with a weird texture. Do I need more fat? I have lot’s more meat to use but I am not happy with my last product I need help any duck meat people out there ? Thanks any help will be greatly appreciated . Duckbill