On Wed, 20 Oct 2004 02:36:59 GMT, "Edwin Pawlowski" >
wrote:

>
>"Allan Matthews" > wrote in message
>> Seasoning is always added to sausage before the the last grind. If
>> only one grind is to be done, add the seasoning after meat is cubed.
>> Sheldon, I don't believe you have ever made any sausage.
>
>Crap! I've been doing it wrong all these years. Your method may work, but
>mine does also. and I don't add the spices before the grind. Nor do I add
>the liquid, cheese, etc. until it is all ground.
>
Whatever does the job for you. I follow the instructions in The
Sausage Makers Book quite a bit. Also, like you, I stay away from
adding liquid til the last thing before stuffing. and I buy the tools
to do the job. Table is 8 feet by 30 inches. Two set of scales, one
ten lb and the other 16 oz. Three lb stuffer from Sausage maker and
my meat grinder is the industrial grinder sold by Northern Tool, all
stainless steel, weighs 70 lbs and is a breeze to clean up. Smoker is
reclaimed refrigerator. I had the problem of the plunger for the meat
grinder being too small in diameter so turned a maple plunger on a
wood lathe and get good results. I prchase my supplies from Con Yeager
Spice co. Good prices and service.