Joe Cordray, extension meat specialist at Iowa State University, notes that the first step in the grinding and stuffing process is to make sure the meat is the correct temperature.
“The meat has to be cold in order for it to grind and achieve good particle definition,” he explains. “Good particle definition is defined as being able to see distinct particles of fat and lean.” Meat that’s too warm may smear during the process, resulting in a less attractive sausage.