Summer Sausage and seasoning

bones1948

Fire Starter

Original poster

Feb 10, 2010

73

10

Winter Springs, Florida

• Feb 9, 2014

• #1

Do you think there is any advantage to putting the seasoning on the venison and pork chunks and let them set in the refrigerator over night before grinding?  If so would you then grind the meat and add the cure?

Bones

 

sb59

Smoking Fanatic

Dec 27, 2013

464

24

New Jersey

• Feb 9, 2014

• #2

I generally blend the spice and cure with the ground meat then cure in fridge 3 days ( mixing at least once each day ) before smoking. I don't think blending the spice with the meat ahead of time would make much diff.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Feb 9, 2014

• #3

I add the seasoning and cure after the first grind. I normally do a double grind. If you are using large seed that you don't want broken up ( like pepper corns or fennel). wait till after the final grind. Happy smoken.

For the most part. It is not going to make much differance.

Happy smoken.

David

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Feb 9, 2014

• #4

I add the seasonings and cure [mixed in water or beer] after the first course grind and pour it over the meat mix and mix it well. Then i grind it once more with a medium plate and let the mix set overnight and stuff and smoke the next day.  Reinhard