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Meatgistics - Walton's - Community

Grinding or mixing?

Scheduled Pinned Locked Moved Meat Processing
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  • T Offline
    T Offline
    Tenpoint74 Yearling
    wrote on last edited by
    #1

    Grinding your seasoning initially or mixing your seasoning once its grinded! What’s better?

    ChefC 1 Reply Last reply
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  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Tenpoint74 on last edited by
    #2

    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.

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  • T Offline
    T Offline
    Tenpoint74 Yearling
    wrote on last edited by
    #3

    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!!

    ChefC J 2 Replies Last reply
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  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Tenpoint74 on last edited by
    #4

    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.

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  • J Offline
    J Offline
    jeffchris83 Team Orange
    wrote on last edited by
    #5

    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.

    TrahlinT 1 Reply Last reply
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  • K Offline
    K Offline
    KenfromMI Yearling
    wrote on last edited by
    #6

    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.

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  • TrahlinT Offline
    TrahlinT Offline
    Trahlin
    replied to jeffchris83 on last edited by
    #7

    jeffchris83

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  • TrahlinT Offline
    TrahlinT Offline
    Trahlin
    wrote on last edited by
    #8

    I agree. Better dispersion, and more mess. Those that eat it never see the mess, but comment on inconsistent spice distribution.

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  • T Offline
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    Tenpoint74 Yearling
    wrote on last edited by
    #9

    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?

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  • J Offline
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    jekfly
    replied to Tenpoint74 on last edited by
    #10

    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

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  • T Offline
    T Offline
    Tenpoint74 Yearling
    wrote on last edited by
    #11

    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!!!

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #12

    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.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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