ringodad
Fire Starter
I like to separate the lean and fat, grind once and mix in the spices in cold water to make the meat easier to work with. Then stuff without using the knife in my grinder. I don't have a press-type stuffer. Hold the stuffed sausage at least overnight in the fridge to get the cure equalized and smoke.
If you decide to do as Meat Hunter does, just remember that folks say that the fat won't take cure so you can just season the lean, then grind and stuff. I suppose Rytek Kutas, being a pro was much more into the appearance of the sausage than I am, and did the extra grinding as necessary to produce the emulsified product you'd expect when buying some bolognas and wieners. I can't taste any difference between coarse and finely ground bologna or wieners, so why hassle with a second grind?
If you decide to do as Meat Hunter does, just remember that folks say that the fat won't take cure so you can just season the lean, then grind and stuff. I suppose Rytek Kutas, being a pro was much more into the appearance of the sausage than I am, and did the extra grinding as necessary to produce the emulsified product you'd expect when buying some bolognas and wieners. I can't taste any difference between coarse and finely ground bologna or wieners, so why hassle with a second grind?