twigg267 Some people will add it during the second grind and let the grinder do some of the work for you. I tend to not like this as it makes clean up that much more difficult on the grinder. I just add the seasoning to the meat after I am done grinding. To make mixing it in easier you can add some water. Just dont add as much as you would for a cured sausage. I would say for 50 lb around a pint of water will be enough to help.
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