I have made this recipe in the past with good results, but I wavered from the directions a bit. I cut about 1/3 of the meat into 1/4" chunks and course ground the rest and then added the seasonings, cure and water. I then stuffed it and let the stuffed casings sit in the fridge for about a day and a half giving time for the seasonings and cure to do their thing. The recipe calls for cutting the meat into 2" chunks, adding seasonings, cure, and water and letting that sit for 1 - 2 days before grinding half, cubing half and stuffing. Is there any real difference between the two methods? Like I said, it came out great, but I'm wondering if I'm missing out on anything by not following the recipe to the letter. Thanks.