Hi there BigCity,
I nearly always cure then grind, mostly out of habit. I suspect you would probably get a better overall cure by grinding then curing overnight. Smaller pieces equals faster curing time. The most important thing is to give it time to cure before cooking.
I don't use Marjoram in my smoked sausage, so I am probably not the best person to ask. In general, the better stuff you put in the better the finished product. Sometimes I use dry granulated garlic instead of minced. I notice a slight difference in taste, but still 1000 times better than store bought. The wonderful thing about making your own sausage, you can add whatever you want. It is all a matter of taste. My suggestion to you is start with a simple recipe, try it see how you like it then add ingredients you like.
I hope it helps
Shannon
I nearly always cure then grind, mostly out of habit. I suspect you would probably get a better overall cure by grinding then curing overnight. Smaller pieces equals faster curing time. The most important thing is to give it time to cure before cooking.
I don't use Marjoram in my smoked sausage, so I am probably not the best person to ask. In general, the better stuff you put in the better the finished product. Sometimes I use dry granulated garlic instead of minced. I notice a slight difference in taste, but still 1000 times better than store bought. The wonderful thing about making your own sausage, you can add whatever you want. It is all a matter of taste. My suggestion to you is start with a simple recipe, try it see how you like it then add ingredients you like.
I hope it helps
Shannon
