Exactly what is the right uniformity? Well that's to experimentation. However I would certainly say that on entering the water, you really want the mash to start separating instantly. If you are angling in quicker water or it's bitterly cool, then you could make it just a little stiffer, to ensure that it starts to crack down nearer the base, which is where the chub are most likely to wish to feed in severe sub-zero problems.
The ideal consistency is necessary. You do not desire it too rigid and also neither do you desire it too sloppy. I prefer to make mine with the crusts still on, the only time that could be different is if I was utilizing it for roach. Then I may make it much smoother. Nevertheless for chub, everything goes in. So here's how I make it, yet that's not to claim it's the only method!