Grinding or mixing?
-
Grinding your seasoning initially or mixing your seasoning once its grinded! What’s better?
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Tenpoint74 on last edited by
Tenpoint74 I’ve been adding my seasonings after the first grind and I find that it seems to mix better than way rather then all the seasoning after the second grind.
-
Thanks, but I should have been more specific. I have friends that cover their chunked meat with their seasoning then grind. Using the grinder as a mixer. I grind my meat then hand mix my seasoning. Is there benefits either way!!
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Tenpoint74 on last edited by
Tenpoint74 If you’re only grinding once, then I would suggest before grinding. In the very old days, like 40’s and 50’s I had a uncle that made his sausage just like that and went straight into the casing, all in one operation.
-
I agree. Mixing into chunk meat before the first grind is the way to go. Keeps the mix consistent,reducing your chances for pockets of seasonings in your finished products. Plus it’s just easier.
-
I mix my spices with a slurry to my ground meat. I do However have a manual meat mixer from C*****s that holds 20 pounds of meat and you just crank a handle as long as you want to get a good even mixture. I think its a bit more messy grinding it with the spices on the cubed meat.
-
-
Hey Jeff and others I’m getting ready to butcher my deer in the morning. I make meat sticks with 19mm collagen casings. I have a 3/4 hp carnivore with snack stick attachment. If I season my cubed meat for one grind into my casings should I use my coarse plate or fine?
-
Tenpoint74 I have been putting the seasoning on the chunks of meat but our chunks are probably an inch and a half then we hand mix it then run through the grinder and straight into the casing I just figure it saves me some time
-
I seasoned my cubed meat today and ran through my snack stick funnel on my Carnivore into my 19mm collegan casings and turned out great. Took a big step out and I also used my fine plate with no strain on the motor! Thanks for everyone’s help! Hope this helps too!! Thanks guys!!!
-
Tenpoint74 One of the big things is if you are doing fresh or cured. Cured I always add everything after, fresh I can sometimes do during the grind though I rarely do as I also do all my cleaning and find it is harder to clean the plates and head when I do this. For cured, we want protein to extract so I am going to mix it a lot anyway so I dont think it matters.
