Optimal amount of grinds

[beekeeper84]

So has any one noticed that there is an optimal amount of times to grind meat (i.e. 3 times with pork for brats)?

[Joe Hell]

I think much of that is personal preference. When making brats I have been happy with running it through twice on the 3/8" plate. The second run is where I add seasoning and additional adjuncts such as fresh herbs or sauteed onion, pepper, mushroom, etc… There was a recent discussion where some recommended a single 3/8" which I’d like to try.

[Jonathon]

beekeeper84 I have alwasy stuck with twice through a 3/8 plate for brats. I like the slightly chunky texture for that. When doing a cured sausage of any kind I obviously finish up through a finer plate and when doing something like hot dog I like to grind three times.

[Parksider]

I agree, 2x through the 3/8" works great for brats. Hot dogs are a different animal…3x through the smallest plate you have. I also like adding spice between grinds and I grind pork/venison together on the second grind.

[Dave R]

Jonathon a three time pass make sense for hot dogs if to don’t have a bowl chopper etc. I like coarse ground natural casing dogs. If you like the emulisfied dogs, make a batch an use your food processor in small batches. In my opinion it’s easier than trying to push a ground mixture through a grinder.

[Departing Contestant]

with all due respect, I prefer the traditional way. once through a 3/8 then mix your seasoning, then once through a 3/16th keeping the meat as cold as possible. I find that the second time through the 3/8ths will leave large fat pockets that are not pleasant to see or eat through. 3/16ths makes a good looking sausage with nice particle definition. just my two cents

[Departing Contestant]

Dave R three times through a 1/8 makes a nice semi-immulsified product. chill the meat before each grind to prevent smear

[Jonathon]

Also, to add to what Departing Contestant said about preventing a smear make sure you have sharp plates and knives.

[Dave R]

Departing Contestant good advice, keeping it
cold, semi frozen, is a key. Many of the commercial processors I have worked with use bowl choppers for the emulsification process.