Well my grinder arrived, I purchased a Weston #8 with a .75 HP motor. I believe after my research this one will best suite my needs. I will be making some breakfast sausage this weekend and I have a couple of questions if you don't mind?
#1, From my reading on this forum, as long as I am making breakfast sausage for the freezer there is no need for a cure? The sausage will be fried or perhaps used in a bacon wrapped pork fatty. I understand, if used in a fatty I should make sure the smoker is at 180 or higher before beginning the smoke.
#2. I seen folks season their sausage before the initial grind and others who grind once then season and regrind. Which way is better, or is it just a matter of personal preference? I plan to purchase a pork butt 8 lbs or so to start off with and vacumn seal in one pound packages.
Any ideas or pitfalls you have are appreciated.
#1, From my reading on this forum, as long as I am making breakfast sausage for the freezer there is no need for a cure? The sausage will be fried or perhaps used in a bacon wrapped pork fatty. I understand, if used in a fatty I should make sure the smoker is at 180 or higher before beginning the smoke.
#2. I seen folks season their sausage before the initial grind and others who grind once then season and regrind. Which way is better, or is it just a matter of personal preference? I plan to purchase a pork butt 8 lbs or so to start off with and vacumn seal in one pound packages.
Any ideas or pitfalls you have are appreciated.