Well ya may have it stuffed by now...but you have had good advice.... I Always keep sausage cold,,,,partial frozen with ice crystals is Ok grinding and Yes I sometimes have used bacon I slice mine with a knife in to about 1/4" pices rather than grinding then mix in meat ,that is if ya want .or you can get cold near frozen ( it may smear if it gets warm). But stuffing you dont want frozen, I have mixed Ice Water with my spices and Mixed together , but I return to freezer every chance i get( to keep it cold) before stuff . always test fry some up.and adjust spices etc. if you are stuffing into caseings I always use a cure.