Just curious if I'm the only one that seasons the meat before the grind? I make a few hundred pounds sausage a year and have never had a problem with it. I feel it gets mixed better. Typically I'll put all the meat in a tub (usually 50# batches) sprinkle the seasoning and mix it real well. Then grind. Now, if I'm adding cheese or japs to the sausage I'll do that while I grind. Don't like the cheese and japs to be ground. Then I'll mix it the best I can by hand in the tub before I start stuffing. Anybody think of a reason not to do it this way? Was going to add a couple pics of my ast batch but guess I haven't had enough post yet. 100#'s japs and cheese, 25#'s Summer and 25#'s Salami. First time to do salami. It turned out well.