When I was introduced to sausagemaking, I was taught to season and stuff within 30 minutes, because the meat sets and becomes difficult to stuff, after that. A lot of recipes, though, call for cubing the meat or doing a primary grind, working the seasoning into the meat and letting it sit in the refrigerator overnight. I was taught to ignore that instruction and just go ahead and do the final grind and stuff.
Does the meat stiffen if it is seasoned and allowed to sit overnight before grinding? What are the benefits, in a fresh sausage, of allowing the chunks of meat to sit with seasoning overnight before grinding? Is it any different than seasoning and stuffing immediately, and then letting the links refrigerate overnight?
Just some questions. The sausages I've made have been satisfactory, at least to me. Just wondering about different techniques I see in recipes.