Hello all. I’m preparing summer sausage for the second time. I’m looking for input regarding When to add all the spices to the ground mix.
1. Should I grind meat once add the salt and pink salt, grind again, then let rest for up to three days in fridge, and then add the remaining spices before stuffing and smoking?
2. Or should I grind the meat once, add all the spices to include salt and pink salt, and then refrigerate for up to three days before stuffing and smoking?
Thanks!
1. Should I grind meat once add the salt and pink salt, grind again, then let rest for up to three days in fridge, and then add the remaining spices before stuffing and smoking?
2. Or should I grind the meat once, add all the spices to include salt and pink salt, and then refrigerate for up to three days before stuffing and smoking?
Thanks!
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