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Trimming out venison for sausage
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<blockquote data-quote="TFX 186" data-source="post: 274801" data-attributes="member: 2289"><p>I grind mine the same except I season it after the second grinding. Does adding the seasonings after the first grinding mix it better? Maybe cuts down on the mixing process and freezing your hands while mixing as I don't have a mixer. I might have to try this. Good info KDM.</p><p>Also, have you guys noticed that if you keep your extra sausage seasonings over the year for the next season, that they lose some of their potency? I did this last year and my sausage was a little bland. I am thinking my seasonings lost something over the year. Note: I stored them in the fridge. </p><p></p><p>Fish On!</p></blockquote><p></p>
[QUOTE="TFX 186, post: 274801, member: 2289"] I grind mine the same except I season it after the second grinding. Does adding the seasonings after the first grinding mix it better? Maybe cuts down on the mixing process and freezing your hands while mixing as I don't have a mixer. I might have to try this. Good info KDM. Also, have you guys noticed that if you keep your extra sausage seasonings over the year for the next season, that they lose some of their potency? I did this last year and my sausage was a little bland. I am thinking my seasonings lost something over the year. Note: I stored them in the fridge. Fish On! [/QUOTE]
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