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Unread 02-15-2013, 05:59 PM   #22
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Originally Posted by jfletcher84 View Post
Thank you for all the replies. helps a lot. do you grind and then mix it right after? or do you grind it then re-chill it before you mix it?
After the final grind, I mix the spice / cure with water to make distribution easier, them mix by hand in a meat tub. After mixing I let it chill in the refrigerator for an hour to let the spice / cure get into the meat. I then mix again lightly before stuffing into the casings.
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