I really wonder how evenly the fat and seasoning get mixed in. That might help for doing small casing like slim jims.
I guess another thing is how small are the chunks. I feed in 1/2 lb chunks into the grinder usually not frozen.
To each his own. Ive done it the way I do it for years now. what works for me may not work for the next person
I partially freeze all my meat before I work with it. If it is 1/2 frozen, it is much easier to work with.
It slices easier, it packages easier, no blood in the packs, plus its more sanitary and bacteria free.
My dad cut meat for a few years in college as a side job and taught me that trick. He refused to work with fresh meat when I was processing game with him
Just wondering I never seen it done the way you saying. Do you have any problem with small casing.
yes i use to grind it then add the fat and seasoning mix ans feed it back into the grinder.
Now i taste ever batch before it gets stuffed. I also don't use prepackaged mixes all the time. One sausage i like is 1/3 pork 1/3 beef 1/3 venison with hot hot Italian seasoning with about a quart of real maple syrup mixed it.
