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Trimming out venison for sausage
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<blockquote data-quote="KDM" data-source="post: 274805" data-attributes="member: 314"><p>This is the exact reason I season before the second grind. Also, I like to put some mustard seed in a couple batches to "Liven it up a bit", but not make it hot. Putting the mustard seed in prior to the second grind allows some of the seed to get crushed and mixed in the meat which evens out the flavor by preventing what I call "hot spots" in the finished product. A "hot spot" is when you find a blob of spices in a small portion of sausage. Just about makes a guy gag when you find one. Not a good look for a sausage maker when someone's eyes pop out when they bite into some of your product.</p><p></p><p>Yes, seasonings will lose their potency after a while. I only save seasoning for 1 year. If I don't use it in the next years sausage making, it hits the garbanjo can.</p></blockquote><p></p>
[QUOTE="KDM, post: 274805, member: 314"] This is the exact reason I season before the second grind. Also, I like to put some mustard seed in a couple batches to "Liven it up a bit", but not make it hot. Putting the mustard seed in prior to the second grind allows some of the seed to get crushed and mixed in the meat which evens out the flavor by preventing what I call "hot spots" in the finished product. A "hot spot" is when you find a blob of spices in a small portion of sausage. Just about makes a guy gag when you find one. Not a good look for a sausage maker when someone's eyes pop out when they bite into some of your product. Yes, seasonings will lose their potency after a while. I only save seasoning for 1 year. If I don't use it in the next years sausage making, it hits the garbanjo can. [/QUOTE]
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