Thanks I have sure gel just didn’t know if it would hurt to use it.
Sausage or Slim Jim mixing
deweymeats last edited by
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
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.