Stuff immediately or rest meat overnight?

[indaswamp]

If you are adding a binder, you are adding proteins to the meat paste and those proteins will make the meat tacky.

 

[indaswamp]

double post..

 

[indaswamp]

I found this on Wedliny & Domowe:
https://www.meatsandsausages.com/sausage-making/curing/sausages

Alternative Curing Methods
Method 1. Grind each meat through a proper plate (as dictated by the recipe). The reason that we grind now and not cut meat into pieces for curing is that salt and sodium nitrite will penetrate a tiny piece of ground meat much faster than a 5 cm (2”) cube. Mix meat with salt and Cure #1. Pack tightly (to remove air) and separately, place each type of ground meat in a container and cover with a cloth to allow breathing. Let it “set” for 3-4 hours at room temperature 20-22°C (68-71°F). Chemical reactions proceed much faster at higher temperatures and so does curing. Add spices, mix all together and stuff casings.

Method 2. Grind each meat through a proper plate (as dictated by the recipe). Mix meat with salt, Cure #1 and other ingredients. Stuff sausages and place in a cooler for 12-24 hours before smoking. When removed from a cooler they have to be conditioned at room temperature for a few hours to remove moisture from the surface.

Method 3. Grind each meat through a proper plate (as dictated by the recipe). Mix meat with salt, Cure #1 and other ingredients. Stuff sausages and hang at room temperature for 2 hours. Transfer to a smokehouse.

And...

When making less than 5 pounds of sausage it is perfectly acceptable to make curing a part of the mixing and conditioning process. This way the sausage is stuffed and ready to go into the smoker and all equipment can be washed and put away. When making large amounts of sausage, you may use a few pork butts or picnics and trimming this meat will take a while. Then you have to grind, mix, stuff and smoke sausages. This operation will take many hours. It is feasible to make sausages on two separate occasions:

1. The first day - meat selection and trimming. The skin and bones are removed, all sinews, gristle and glands are discarded. Meat is cut into small pieces, mixed with salt and nitrite and placed in a refrigerator for 24 hours. Except the knife no equipment was needed.
2. The second day - cured meat goes into the grinder and the sausage making process continues.

I rarely make batches smaller than 12.5lbs. (max. batch size a MES - when I used my MES for smoking sausages- will handle and it is 1/2 of a 25# seasoning package.), and usually it is more than 50lbs. at one time. We process a lot of game and wild hog meat and use this in our sausages so we tend to get a lot of meat at one time. When I have access to enough frig. space, I will let the coarse grind sit over night, or a minimum of 12 hours. If I can let the stiffed links sit for 2 days, that would be my preference but sometimes that is not possible and I will have to smoke them the next day. The links are always better having sit for at least 2 days-especially andouille links which is a very coarse grind.

 

[BrianGSDTexoma]

Sure, the salt will extract the proteins after the sausage is cased, but you will not be able to mix the meat to denature the proteins that get extracted after stuffing. Butchers allow for the proteins to extract in order to reduce the amount of binders needed. You will get a firmer product if the meat paste is allowed to extract proteins before final grinding and mixing.

Do wait until final mix than to add liquid?

 

[indaswamp]

Do wait until final mix than to add liquid?

Yes.