I'm looking to do a Texas Smoked-like sausage next weekend but I have a few questions. ( 70% beef brisket, 10% brisket fat and 20% pork butt )
I've done fresh Italian sausage before - that I would just freeze, so I didn't use any cure.
For this, I am planning on using the basics of Salt,Pepper and Cayenne( maybe some garlic or onion powder ) and some pink salt #1 -
Should I season and cure the meat before grinding or after ? I would think that adding the cure before grinding would incorporate it more ?
Any suggestions ? or sure fire recipes similar to a Smitty's /Kreuz type ?