...with a Boston butt. Probably should have used your method of adding olive oil and water for moisture. Drowning it in Sweet Baby Rays afterward for moisture was my solution. Thanks for the ideas!

I used a scant 1/4 cup of water and a tablespoon or a little more of olive oil. To get what I liked, I looked at the ingredient label on different sausages, helped me figure out spices and the additives

Our daughter got us a Ninja and it does a good job of chopping the meat to a texure I like. I cut the loin into chunks so it comes out uniform.

Fat carries flavor and holds the lean together, especially when cooking.

Just for general information: Before grinding, put the grinder plates, worm, and as much of the grinder as you can in the freezer for half an hour or so. The fat won't be melted as much by the grinding process. The mechanical forces acting on the meat will create heat. Keeping everything as chilled as possible will minimize this.

The loin was really lean. I added the olive oil after the meat was all chopped.