Curing & Smoking Sausage

You need to "evenly" get the cure in there. You'd never do it after you filled it, I can't believe that someone would say that.

I've seen it both before/during grinding as well as after you grind, but mix by hand.

I have been doing a coarse (3/8 or 1/2 inch) grind first and then mix all spices and cure in by hand. Then do a 1/8 or 3/16 inch grind which helps distribute the spice and cure. The only thing you don't want to run thru the grinder is encapsulated citric acid if you are using that.

If you really want to read an expert talking about sausage making, get the book Charcuterie, by Micheal Ruhlman.

To answer your question, it depends. Depending what I'm doing, I either mix it with the cubed meat, and let sit overnight or grind, then put the cure in with the spices and use the paddle attachment on my Kitchen Aide to mix the spices, cure, and any liquid in what's called the "primary bind." It develops the myosine protein bind.