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Am I the only one?

post #1 of 15
Thread Starter 

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.





post #2 of 15

No I have heard many people talk about how they season their meat before they grind it. I was actually thinking about giving that a try next batch I do. I will usually grind it twice so maybe I will add the seasoning between the first and second grind. Do you grind yours twice?

post #3 of 15

I do it the same way, always done it that way.

post #4 of 15

I usually spice before grinding.




Gobble gobble!!!



post #5 of 15

I always spice before the grind to get it more evenly distributed

post #6 of 15

Cut mine up in cubes then season it but it back in the freezer till it gets almost frozen then grind it...

post #7 of 15

A lot of people do it that way. I generally grind, add seasonings and regrind, but it does depend on the sausage. A course textured one I'd do it your way.

post #8 of 15

Interesting, I usually grind first. I guess I'll have to try it your way next time.

post #9 of 15

I hardly ever cube, season grind. Guess i'm not conventional



post #10 of 15

Grind then season for me. I only regrind if I am looking for a finer texture.

post #11 of 15

I always grind, then season then place in the fridge over night then stuff the next day



post #12 of 15
Thread Starter 

I don't cube the meat. Normally cut it into as big pieces as my Tor-Rey 12 can handle. Whether or not I get it back to almost frozen depends on the time constraint. Thanks guys, I was just curious. I've read alot about it and most everything you read says to cube, grind, season then stuff. This way has always worked for me.

post #13 of 15

All the folks I know who make sausage cut the meat as you do.  Large strips.

post #14 of 15

Always season the chunk meat then grind.  Faster and easeir than trying to mix the seasonings into ground meat.


I have never re-ground anything, If I want it finer, I just use the finer plate.


Season it

Grind it

Stuff it 

post #15 of 15
Originally Posted by Roller View Post

Cut mine up in cubes then season it but it back in the freezer till it gets almost frozen then grind it...

X2....then back in fridge to chill and meld, and finally the stuffing ritual 

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