Originally Posted by jfletcher84
do you grind and then mix it right after? or do you grind it then re-chill it before you mix it?
I usually do a grind (large) mix(by hand, in a large tub that I have), chill for an hour, then regrind with the size I want for the sausage. That way I get a good mix on my spices. I use a #32 hand grinder for the 2nd grind, cuz its a pain in the butt putting it through my #10 electric.
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