Grind once or twice??

[Buckmaster]

Just checking with you all to get an idea on grinding for bratwurst…is it better to grind once mix and then stuff casings…or grind twice… I’m using elk and pork fat with blue ribbon seasoning …thanks for any advice…

[Tex_77]

Buckmaster I would def. grind twice. I have never heard of anyone just grinding once and stuffing.

[smokinbubba]

I would personally keep the fat and lean separated. Grind the lean twice and the fat once. When mixing, add the fat at the end slowly and only mix to incorperate not blend. This will give you excellent fat particle definition in the brat.
I did this in breakfast sausage last weekend and it made all the difference.

[uncowboy]

Buckmaster I like a little bite I would grind 2 times but cut our a chunk of single grind and mix it will show in the final product.

[Buckmaster]

Thank you all for your information I appreciate it.

[peterb]

I grind twice through 3/8ths plate for brats. Works for me. I personally don’t like it as fine as I do for cured products. My 2cents and worth about that much.

[processhead]

I grind the meat block once through a 3/8 " plate, mix all fat, lean, and seasonings. Then grind a second time through a 1/8 " plate

[Buckmaster]

Thank you sounds like I will be doing the same…

[JoeB]

processhead Question Paul, I’ve done both 1st & 2nd grind 3/8 than 1/8, or just 3/8, mix and stuff with my #12 . 2nd grind thru 1/8 plate with a #12 is not an easy task. Stomper action and perseverance. I’m thinking a 2nd grind thru a #22 or #32 is a whole different venture. Please don’t tell me the truth, please, "I CAN’T HANDLE THE TRUTH" Your thoughts?

[uncowboy]

but a 22 big bite life gets easier

[processhead]

JoeB said in Grind once or twice??:

processhead Question Paul, I’ve done both 1st & 2nd grind 3/8 than 1/8, or just 3/8, mix and stuff with my #12 . 2nd grind thru 1/8 plate with a #12 is not an easy task. Stomper action and perseverance. I’m thinking a 2nd grind thru a #22 or #32 is a whole different venture. Please don’t tell me the truth, please, "I CAN’T HANDLE THE TRUTH" Your thoughts?

To quote a former president, " I feel your pain". Yes, running the second grind though a 1/8 inch #12 plate is a PITA.
Been there and done that, but it unfortunately is my only option at this time. Sometimes reminds me of trying to clear out a plugged drain.

There, I said it.

Misery loves company, right?

[JoeB]

processhead Well we can only go up fm here. When you’re on ground floor the elevator only goes up I dream of a #32 revisable. My problem is the money already invested in plates, knives and attachments.

[JoeB]

processhead sorry Paul, i don’t belong to any organized political party, I’m a
Democrat

[JoeB]

processhead said in Grind once or twice??:

JoeB said in Grind once or twice??:

processhead Question Paul, I’ve done both 1st & 2nd grind 3/8 than 1/8, or just 3/8, mix and stuff with my #12 . 2nd grind thru 1/8 plate with a #12 is not an easy task. Stomper action and perseverance. I’m thinking a 2nd grind thru a #22 or #32 is a whole different venture. Please don’t tell me the truth, please, "I CAN’T HANDLE THE TRUTH" Your thoughts?

To quote a former president, " I feel your pain". Yes, running the second grind though a 1/8 inch #12 plate is a PITA.
Been there and done that, but it unfortunately is my only option at this time. Sometimes reminds me of trying to clear out a plugged drain.

There, I said it.

Misery loves company, right?

Quote from an old plumber: Just don’t bite your fingernails!!!

[processhead]

JoeB said in Grind once or twice??:

processhead said in Grind once or twice??:

JoeB said in Grind once or twice??:

processhead Question Paul, I’ve done both 1st & 2nd grind 3/8 than 1/8, or just 3/8, mix and stuff with my #12 . 2nd grind thru 1/8 plate with a #12 is not an easy task. Stomper action and perseverance. I’m thinking a 2nd grind thru a #22 or #32 is a whole different venture. Please don’t tell me the truth, please, "I CAN’T HANDLE THE TRUTH" Your thoughts?

To quote a former president, " I feel your pain". Yes, running the second grind though a 1/8 inch #12 plate is a PITA.
Been there and done that, but it unfortunately is my only option at this time. Sometimes reminds me of trying to clear out a plugged drain.

There, I said it.

Misery loves company, right?

Quote from an old plumber: Just don’t bite your fingernails!!!

Eeeewww!

[smokinbubba]

Johnathan gave us some very good advise on the second grind and it works great. Drop a small handful of meat in the throat wait for auger to grab it and when it disappears add more. Repeat

[JoeB]

smokinbubba Sorry bubba that doesn’t work for a #12 2nd grind that has been seasoned. A 22 or 32, I could see that. Do 20lbs 1/8 2nd grind #12 I’m listening. Just doesn’t work. Stomper overtime

[blackbetty61]

JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it

[twilliams]

Buckmaster for me twice through a 3/8" plate. Once for fat.
Maybe only once through a 3/8" if using a binder
Mix seasoning, additives if using any, and water after done grinding

[JoeB]

blackbetty61 It’s not a matter of the grind. It’s the labor to force it down a small throat. You just can’t drop it in. I may be wrong but I just did 60lbs 2nd 1/8 grind #12. It was a lot of work. wished I had a #32 for the job