question for all you do it yourselfers

at the moment i’m not into the do it yourself making sausage etc, but through various other sites i read what others that do make there own stuff.

most these guys firmly believe in grinding and mixing there seasonings, then letting it sit in a frig overnight to ” MELD”, allow the mixture to take on so to speak all the seasonings thats mixed into the meat. then they either stuff it into the casings or bulk wrap it.

my brother makes all his own stuff and he doesnt do this, he stuffs or wraps and freezes it right away. even when i cook up other things i believe in letting it “meld” overnight for better flavor.

what does everyone else do??????????

Anything with cure in it – let sit overnight in fridge for the cure to ‘bloom’ prior to smoking.

Any other fresh sausage, mix well, package and freeze.

That’s the way we do it, seems to work fine.

I always try to leave it overnight.

I also mix and leave in frig overnight

I don’t make anything with cure.

I grind.
Then mix in seasonings and meat ratio (venison pork), I use a mixer to mix.

Then stuff,
then slight freeze to firm,
then vac pack.
Freeze.

I don’t get complaints that’s for sure.

I do all fresh sausages at this time but will eventually expand portfolio.

You will find that there is no right or wrong way as you research. You get to make what you like and/or what the people you feed like.

First time I stuffed many years ago I used a grinder/stuffer (dads) and wrecked 30lbs of meat. I quit after that, until I started up with my own stuff 2yrs ago.

I have the #5 big bite, they get HOT. Remove the motor cover for best results. Works great after that, allows motor to cool!!

Keep a journal for all your recipes and opinions of those eating. Helps to replicate or alter the process/recipe later.