Temp when making sausage?

[Bigbirdoffroad]

I'm new to the sausage making thing. Actually, I've never made sausage but I'm going to give it a try. So, can someone give me some insight to the reason why the grinder and meat must be COLD when grinding and stuffing?

Thanks in advance!

[jiggerjams]

So the fat and meat do not smear and clog up the die holes. It makes the job a whole lot easier when everything is cold. I like the meat to be almost freezing when I start.

[Kevin A]

Every book I've read on the subject always states the importance of chilled meats, fats & grinder parts to avoid smearing. It makes complete sense. Some even have recommended chilling/near freezing between grinds.

[NePaSmoKer]

Really no need to freeze or chill the meat.

I do things outta the (book) norm anyways  :D

[Bigbirdoffroad]

That's what I figured, about the smearing and NePaSmoKer doing things out of the norm LOL!!!

[viper125]

I always do mine cold. Simply for this reason. I always rough grind my meat straight from fridge. I add my cure and put back in fridge to set at least overnight. Then if it needs ground more I do it then. Then add spices and mix and let set 8 hrs to overnight and stuff. Just the way I do it. Others may do it differant.