The main reason I cube the meat is that I add Cure #1, some of my seasonings and then allow to rest for three days in the fridge. Cubing provides more surface area for absorption of the cure and spice. I then grind, finish seasoning, add water, mix real well (till sticky), taste, adjust and stuff. The stuffed sausage spends another day or so in the fridge then goes onto the smoker. If it's cool outside I then like to give it a day or two in my curing closet in the garage if not it goes back into the fridge or freezer.
Al
Al