I will cut the meat and fat that I am using into cubes no larger than 3/4". It helps if the meat is very very cold, almost freezing. To this I take any spices and or cure that is needed along with the amount of water that the recipe calls for. If the recipe does not call for any water, I will add enough water to make a slurry of spices. Maybe a 1/4 cup. This will get poured into the cubes and mixed around. After that, everything goes into the fridge for a few hours so the meat can absorb any spices/cure and everything can mix well. The next step is to place the tray of meat into the freezer so the cubed pieces become semi solid as it is best to have any meat as close to freezing as possible so when the meat goes thru the grinder, it grinds, and not tear or smear, which is what happens to meat when it is soft. What this does is allows me to grind once, and retain the integrity of the meat. Then if you have a dedicated stuffer, that once ground meat mixture goes into the stuffer and right into casings. If you have a combo grinder/stuffer, then you just run it thru that into casings making sure you have your stuffing plates in place.
Thats my story and I'm sticking to it