Fixing to grind some bulk breakfast sausage using the Holly Regular Pork seasoning. Question: Should I season pork chunks before the grind or season the ground pork, after. I’m looking for the best seasoning transfer to meat.

]]>https://waltonsdev.nodebb.com/topic/2857/breakfast-sausage-season-before-or-afterRSS for NodeThu, 10 Sep 2026 23:19:24 GMTThu, 29 Oct 2020 13:55:19 GMT60I do the same as many others in that I grind, season and grind again before stuffing into meat bags. I think it is common knowledge that ground beef becomes tough the more it is worked due to (I assume protein extraction) so I figure the less I handle the sausage, the better. This method works well for me and gives a moist, less solid bite when cooked.

]]>https://waltonsdev.nodebb.com/post/24683https://waltonsdev.nodebb.com/post/24683Mon, 09 Nov 2020 12:44:08 GMTgrenier32 I like to add salt or seasoning on the first grind and added ingredients such as veggie, fruit, herbs, etc. on the second grind followed by hand mixing.

]]>https://waltonsdev.nodebb.com/post/24224https://waltonsdev.nodebb.com/post/24224Fri, 30 Oct 2020 02:39:46 GMTTex_77 Thanks, I don’t have mixer and need one with has much summer sausage as I make. I’m not stuffing the breakfast sausage, leaving bulk and bagging. I’ll spread out on table and mix in and re-grind.

]]>https://waltonsdev.nodebb.com/post/24205https://waltonsdev.nodebb.com/post/24205Thu, 29 Oct 2020 18:53:13 GMTI season my cubed meat before the first grind. I will then hand mix the first grind meat and run it through the same medium plate that I used for the first grind. I feel this helps to consistently mix the fat and seasoning in the grind.

]]>https://waltonsdev.nodebb.com/post/24204https://waltonsdev.nodebb.com/post/24204Thu, 29 Oct 2020 16:22:08 GMTI don’t think it matters all that much, either. Some say that seasoning before a grind can increase some wear on your plates and knives, but I have a hard time imagining much a difference to a home user.

]]>https://waltonsdev.nodebb.com/post/24193https://waltonsdev.nodebb.com/post/24193Thu, 29 Oct 2020 15:47:29 GMTI’m not a big fan of seasoning and then running it through the grinder, I prefer to grind it twice then season and mix lightly (on a fresh sausage) and then either stuff into casings or meat bags depending on what I’m doing. I do not think there is anything technically wrong with seasoning before or after your first grind, think it is more of a personal preference thing.

]]>https://waltonsdev.nodebb.com/post/24189https://waltonsdev.nodebb.com/post/24189Thu, 29 Oct 2020 15:14:09 GMTAndy Roller I concur with grenier32 grind once, seasoning, then grind again and stuff. If you don’t have a meat mixer or a large commercial mixer like a Hobart or like then spreading out the first grind and seasoning would probably work pretty well.

]]>https://waltonsdev.nodebb.com/post/24187https://waltonsdev.nodebb.com/post/24187Thu, 29 Oct 2020 15:05:13 GMTgrenier32 Thanks! I like that idea of once through big plate. Season, chill and regrind using smaller plate. I’ll give that a try.

]]>https://waltonsdev.nodebb.com/post/24182https://waltonsdev.nodebb.com/post/24182Thu, 29 Oct 2020 14:18:46 GMTI just finished making around 150lbs of sausage using Holly Regular Pork seasoning. I also grind once, season then grind a second time. I spread the ground pork out on a cutting table and mix really well before grinding again. Sausage has always turned out extremely good with fantastic flavor.

]]>https://waltonsdev.nodebb.com/post/24181https://waltonsdev.nodebb.com/post/24181Thu, 29 Oct 2020 14:11:23 GMT