Just curious, show of hands, when do you season your sausage

[X86BSD]

Before you grind?
After you grind?

I had been grinding then dumping in my seasoning mix and mixing well.
But after watching some Scott rea videos on YouTube it seems he seasons his meat before grinding.

I’m just interested in how everyone does their workflow.

Grind -> season -> stuff?

Or

Season -> grind -> stuff?

Any particular reason you do one over the other?

Is this a Europe vs American thing?

[DanMcG]

I do it both ways, and not sure why.
I'm starting to lean towards cubing the meat, season overnight then grind. It does save on the mixing time to develop a good bind.

[wheels]

Overnight on cubed meat then grind.

[NCPaul]

For fresh sausage I always salt the meat the night before grinding. If I'm using curing salts I will add those to the meat the night before grinding. I add the spices after grinding.

[X86BSD]

I do it both ways, and not sure why.
I'm starting to lean towards cubing the meat, season overnight then grind. It does save on the mixing time to develop a good bind.

This makes sense. Since you are dry brining your meat it will be more flavorful and retain moisture better than grinding then seasoning.

I think it makes more sense and a better product to do as you all do and cube the meat, toss in a lug and season well overnight.

I just never thought about it that much before. But it does make more sense.

[wheels]

One of the main reason sto do it is to develop myosin. The sausage takes a lot less mixing when you salt overnight

[lkapigian]

Cube , slat cure for a couple days, grind then season ...in my mind ( but no proof ) spices can be abrasive on the blades....but I’ve done it both wasps. Usually I do the salt cure first as I don’t know what sausage I am going to make at that point, so I get the most important ingredient out of the way