Grinding plate size
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I’m making summer sausage 60%pork/40% beef. Should I use the 10mm grinding plate or the 4.5mm plate.
I usually grind the beef twice and pork once. Is that the right way to do it?
Thanks
Don -
I do one pass with the 10mm then one with the 4.5. more passes if I need a very smooth texture product.
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donalddohrman Yeah you want to do cured sausage twice, 1st through a coarser plate and last through your finest plate. Generally 3/8" 1st and 2nd through a 1/8" plate. If 4.5 is the smallest you have then I might consider doing it 2 times through that since you dont have a 1/8" plate. It will more closely match a 3.8" - 1/8" plate. But, you could also be okay with just the 3/8 and then 3/16 it just might be a little chunkier than you’d like.
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Also, make sure you use sure gel. I noticed, in my last batch of bambi dogs, this made a HUGE difference in particle definition, or lack there of. My meat was no where near the consistency of using my champion juicer but had a really good texture and mouth feel… The juicer makes a fine emulsion but the sure gel gets the job done without the slow process of the juicer and cleanup of one more piece of equipment (read as lazy)
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Are you grinding the beef or buying pre ground? If you are grinding whole meat grind beef and pork together through your largest plate one time and lighty mix til evenly distributed. Then put on your smallest plate and grind that mix with your smallest plate one time. Like jonothan said usually its a 1/8" plate not sure what your 4.5mm comes out to be.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
4.5mm is very close to 3/16
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Yeah 4.5mm basically = 3/16 and 3mm is 1/8th. They are not exact but it is close enough that it is basically just accepted as it being the same.
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Question
Making Summer sausage.
I grind my beef twice. What size plate should I use?
10mm (3/8) x2 or 3/8 x1 & 3/16 x1Do I grind the pork X2 or X1? Should I use the 3/16 or 3/8 plate?
Thanks for your help
Don -
twilliams Power User PK100 Regular Contributors Team Greyreplied to donalddohrman on last edited by twilliams
donalddohrman my opinion, if you are grinding both beef and pork trim(not already ground) grind everything 1 time through a 3/8" plate. After that is complete grind the first grind through the 3/16" one time. Grind your beef and pork at the same time. So 3/8"×1, then 3/16"×1
