Am I the only one?

Discussion in 'Sausage' started by braggjr, Nov 20, 2011.

  1. Just curious if I'm the only one that seasons the meat before the grind? I make a few hundred pounds sausage a year and have never had a problem with it. I feel it gets mixed better. Typically I'll put all the meat in a tub (usually 50# batches) sprinkle the seasoning and mix it real well. Then grind. Now, if I'm adding cheese or japs to the sausage I'll do that while I grind. Don't like the cheese and japs to be ground. Then I'll mix it the best I can by hand in the tub before I start stuffing. Anybody think of a reason not to do it this way? Was going to add a couple pics of my ast batch but guess I haven't had enough post yet. 100#'s japs and cheese, 25#'s Summer and 25#'s Salami. First time to do salami. It turned out well.

    Thanks,

    braggjr
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    No I have heard many people talk about how they season their meat before they grind it. I was actually thinking about giving that a try next batch I do. I will usually grind it twice so maybe I will add the seasoning between the first and second grind. Do you grind yours twice?
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I do it the same way, always done it that way.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I usually spice before grinding.

    Gobble gobble!!!

          Craig
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    I always spice before the grind to get it more evenly distributed
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Cut mine up in cubes then season it but it back in the freezer till it gets almost frozen then grind it...
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    A lot of people do it that way. I generally grind, add seasonings and regrind, but it does depend on the sausage. A course textured one I'd do it your way.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Interesting, I usually grind first. I guess I'll have to try it your way next time.
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I hardly ever cube, season grind. Guess i'm not conventional

    [​IMG]
     
  10. solaryellow

    solaryellow Limited Mod Group Lead

    Grind then season for me. I only regrind if I am looking for a finer texture.
     
  11. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    I always grind, then season then place in the fridge over night then stuff the next day

    joe
     
  12. I don't cube the meat. Normally cut it into as big pieces as my Tor-Rey 12 can handle. Whether or not I get it back to almost frozen depends on the time constraint. Thanks guys, I was just curious. I've read alot about it and most everything you read says to cube, grind, season then stuff. This way has always worked for me.
     
  13. 2salty

    2salty Fire Starter

    All the folks I know who make sausage cut the meat as you do.  Large strips.
     
  14. melleram

    melleram Smoke Blower

    Always season the chunk meat then grind.  Faster and easeir than trying to mix the seasonings into ground meat.

    I have never re-ground anything, If I want it finer, I just use the finer plate.

    Season it

    Grind it

    Stuff it 
     
  15. sound1

    sound1 Smoking Fanatic

    X2....then back in fridge to chill and meld, and finally the stuffing ritual 
     

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