Cool, lots of great suggestions! Thanks for all the help. I like the idea of adding seasonings to the cubed meat before grinding.
I think I mistyped before. I meant to say I have the #12 Kitchener grinder now and I have the Kitchener 5 lb vertical stuffer coming from Amazon. Should get it in a few days.
I bought the 5lb stuffer from Northern tool, I think it was $85, what is it from Amazon ???
The last time we made Italian sausage, I had a old friend butcher come of and give us some help. It's always nice to pick the brain of a guy who has made millions of pounds of sausage. We made 25lbs of sausage, he asked me to make sure the meat was at room temp so he could really mix the spices into the chunk meat. like manofschwa
said, it may be a good idea to mix and room temp, chill, then grind when the mixture is cold. I find it easier to get a nice grind when everything is cold. We made the italian recipe using his spice recipe for a mild sausage. I asked him, when making hot sausage how much dry chili pepper flakes he used. After he answered, I added half the amount so I could get some heat, but not as much as a hot sausage will give. When I was working with him, I told him, it's not easy having a Chef and Butcher work together. One is a A--hole, the other a know it all. After we were through, he said, I think I know who the a--hole is...........see if I invite him back!!!.........