@DennyO, Sir you win the joke of the day!!
Tanks, snicker snicker, snort snort. LOL
So has any one noticed that there is an optimal amount of times to grind meat (i.e. 3 times with pork for brats)?
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.
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.
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.
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.
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
Dave R three times through a 1/8 makes a nice semi-immulsified product. chill the meat before each grind to prevent smear
Also, to add to what Departing Contestant said about preventing a smear make sure you have sharp plates and knives.
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.