Only grind any sausage once unless you are making bologna or the like and NEVER_NEVER add the spice before grinding. The spice will get hung up in the auger, the knife and the fluts in the auger head and you will loose a lot of flavour. After you grind it add about 1/2 to 2/3' of the ICE water the recipe calls for. Mix a bit. Then add the spice and mix more adding ice water as needed and only after it is nearly done mixing do you want to add the cure for your snack sticks. And always add cure, don't try and make them without cure, at least not if you value the health of those you are gifting with some beer sausage or peperoni sticks. One of those $89.00 ( on sale ) meat mixers from Princess Auto is invaluable if you are going to make any sausage. You will never go back to hand mixing--and a susage stuffer, not the grinder with a stuffer tube. You will get mushed meat product out of the stuffing tube on a grinder.
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