I made some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons? Two different facets The plate diameter is 10MM or 4MM. Operating temperature of 5 or less Do not use any additives, try soy protein isolate. Boiled, grilled tried. Once with about 2 percent salt, adhesion slightly better.If you do not have additives, how to increase the adhesion? Thank you for your answer.