80/20. We grind 3/8 then we add seasoning and water, it is then mixed in mixer then ground out 1/8" plate. Then stuffed in collagen casing.
processhead Okay. Would you add any binders or anything like that?
It is dry and crumbly. They also seem to shrink significantly when cooked.
I have a customer wanting to have us private label some 100% beef brats. This isn’t something we have done too much of and it seems when we do the texture is off. Any tips or processes on making 100% beef products?