Hello, I am new to the group. I am a relative newcomer to sausage making. I have noticed that even though I use a larger grinder plate and keep my meat cold my sausage lacks definition. When I use pork back fat, that fat is visible, but the meat almost appears emulsified. I do use the grinder to stuff my sausage and I am considering buying a stuffer, but before I spend a bunch of money, I would like some suggestions from experienced sausage makers. Let me know what you think.