Beginning Summer Sausage Question

wheelzSmmmmoooookin'!

Ok, I purchased a LEM summer sausage. It gives the proportions & all so I need to ask what I feel is a dumb question but... Do you cure the meat "then grind?" Or, grind the meat then cure? I want to make sure I do this correctly the first time and not feel like an idiot for not asking seemingly simple questions.

Thanks in advance for your responses! =)

10/3/086:34 PM

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Former Member

Grind and then cure. Sometimes I will do a real coarse grind and then mix in spices and cure and then do a 1/8 or 3/16 grind.

10/3/087:51 PM

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Former Member

What he said. Your gonna get the curing once it is cased and hung. Make sure your meat is COLD. And then case SOON. DON'T let the meat sit once the cure is mixed as it will be hard to get through the stuffer. Jamey

10/3/0810:41 PM

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