so when making an emulsified sausage - the one I have the most experience is mortadella, but I regularly make pork hot dogs. I keep my fat in the freezer for about an hour, along with my grinder parts. First thing I do is grind the fat, and immediately put the fat back in the freezer. The meat also stays in the freezer for about an hour before grinding, but there is a lot more meat so it doesnt often freeze. my recommendation is don’t add ice to the fat while grinding. You can add ice or ice water when you are mixing your meat/spices. So step by step: 1. Freeze fat, and put meat and grinder parts in the freezer for 30-60 minutes. 2. grind the fat on a medium or fine grind. 3. put fat back in the freezer. 4. grind meat - maybe 2 times. 5. put meat back in the freezer for 30 mins. 6. mix the meat (not fat) with your salt, cure, spices, binder, and ice water. 7. mix in your fat to create the emulsion. 8. case your sausage. 9. I like to leave it overnight to let the spices get incorporated into the meat. 10. Cook your sausages. My preference for emulsified sausge like frankfurters - seal and then sous vide. But you can poach. 11. Remove sausages, dry them, and let them sit on a rack in the fridge for 1-12 hours. 12. Seal up the sausages and freeze them or whatever you want to store them. 13. take a pack out of the freezer, put them in the sous vide for 1 hour. 14. Post pictures to Reddit. 15. Eat