To marinate or not marinate pre-grind

[LarryG]

I am currently working on grinding my first round of Italian sweet sausage. My current recipe calls for adding all of the seasonings and other items after the grind. My current thinking was to cube my pork and then marinate the pieces overnight before I grind them. After I complete my grind I will add the rest of the marinade back into the ground pork.

The marinade would consist of:
26 g kosher salt about 1.5 Tbsp
* 4 g black pepper about 2 tsp, coarsely ground
* 4 g sugar about 1 tsp
* 6 g fennel seed about 4 tsp, coarsely crushed in a mortar
* 2 g caraway about 1 tsp, coarsely crushed in a mortar
* 2 g coriander about 1 tsp, coarsely crushed in a mortar
* 1 g fennel pollen about 1/2 tsp; omit if you don't have it
* 1 g oregano about 1.5 tsp
* 1.5 g basil about 1 heaping tsp
* 118 g dry white wine 1/2 cup; cold; or cold drinking water

Thanks

 

[pepperhead212]

I usually mix them up before grinding, making sure I cut the meat into fairly even pieces, so the seasonings coat them evenly. Much easier to mix cubes, than ground meat! And I always mix the vinegar, in the chorizo, or the wine, if called for in Italian, to the cubes - never have a problem.

 

[LarryG]

Thanks for the feedback, I did marinate before I ground.