<![CDATA[Sausage or Slim Jim mixing]]>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

]]>https://waltonsdev.nodebb.com/topic/2937/sausage-or-slim-jim-mixingRSS for NodeFri, 11 Sep 2026 01:15:39 GMTWed, 18 Nov 2020 01:01:20 GMT60<![CDATA[Reply to Sausage or Slim Jim mixing on Wed, 18 Nov 2020 13:47:24 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/25104https://waltonsdev.nodebb.com/post/25104Wed, 18 Nov 2020 13:47:24 GMT