• Our crews normal routine of making Sausage is to mix venison, pork, & add desired amount of spices, course grind, mix, & 2nd grind. Mix again with hi temp cheese if used adding water and stuff. My question is that I have never seen this method listed, always adding spices, cheese & water after all grinds. What am I missing ? Thanks in advance. Dewey

  • Team Blue Admin Walton's Employee Power User

    deweymeats Its just a preference, nothing wrong with adding spices between first and second, or like you adding it before the first grind, though I think you would find more people who add between 1st and 2nd grind.

    I don’t like doing it because it sets up on the auger and in the head and makes it harder to clean the equipment, but plenty of people do like it.

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