salmonmaster Thank you for the tips, and I wish I’d found this blog before I made the sausage. I did use a binder (1 C) in my mix, so it’s good to know that I can put a little more water. I was trying to accomplish a more lean version of sausage, but I see the error in my ways. I use straight Venison so from these posts I do see that more fat would have worked better. I did not use citric acid because I was not sure what is is for, good to know, I did give the sausage 24 hrs to cure before stuffing. It’s edible just not great! Thanks again. The next batch will be much better with all of these great suggestions.