Randyman I’ve been doing the same thing for a year or two. Finally asked for a stuffer for Christmas and have been making sausage every weekend since. You will not regret making the move.

I agree. Mixing into chunk meat before the first grind is the way to go. Keeps the mix consistent,reducing your chances for pockets of seasonings in your finished products. Plus it’s just easier.

Thanks for all the comments and ideas. My wife and kids are at a church event all weekend…guess I’ll smoke some meat.

Jonathon I figured that I had to be doing something wrong. I smoked some at 185f to an IT of 165f and they turned out perfect. Thanks for the info.