Seems to me grinding and stuffing are two different parts of the process and best left that way. Plus mixing between the grinding and the stuffing helps with texture and distribution of spices. Also, I like to fry up a patty and get an idea of what the flavor is - it'll change a little after stuffing, smoking, etc. but I'll know whether or not I'm on the right track and can adjust seasoning if necessary.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!