Mixing Dry Seasonings into Meat

that video so with our hands all washed up and clean we'll lay the meat out here at about 2 inches deep 1 to 2 inch deep and then we'll spread the seasoning over and then we'll mix it all in so you might be wondering about how much fat to put in this it's about 1/3 fat 2/3 lean meat and we'll spread our seasoning out over top so he's spreading the seasoning out on top of the meat here so now we're putting the sage on and what we want to do is put a heavy heavy coat of sage on basically turning the whole pile of meat green now we'll take and turn the meat mix it up and coat every piece very well it doesn't have to be an exact science but we'll turn it up and mix it all up too much so we've had this meat in the freezer for about two hours or so so they would get really cold the colder it gets the harder it gets the easier it is to push it through a sausage grinder if it's really warm and soft it kind of mushas up in the sausage grinder so what we're doing right now let's mixing it all up and any pieces that might have frozen together we break those up you just can't mix it enough you just keep on kneading it and turning it so one point to make guys if you're going to do this and you're a tall person or you're a short person you want to make sure that you're not gonna have to bend over the whole time while you're doing this so if you've got a table and you're doing this in your basement or in your garage put it up on blocks if you need to because you're going to be bent over working your hands like this all the time try to make it ergonomically helpful if you're mixing it like this and the cold really bothers your hands then wear rubber gloves it'll really help