new #12 just arrived
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what i need is a plate that i can grind boston butts with in one pass through the grinder , i’m looking at the one shot grinding head in the not to distant future but for now i’m thinking a 5/16 plate might work
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
I use a 6mm, 7mm, or 8mm plate a lot more than the 10mm. 10mm or 3/8" is too coarse for me, and like you I don’t want to have to do 2 grinds. So for wisconsin style brats with their coarse grind, I can do 6 or 7mm easy in one grind, and it makes a nice sausage. I’ve got a 1hp #22, but I think your grinder would do 6 or 7mm easier than 4.5mm, and you get a nice kielbasa texture.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to calvin on last edited by processhead
calvin said in new #12 just arrived:
what i need is a plate that i can grind boston butts with in one pass through the grinder , i’m looking at the one shot grinding head in the not to distant future but for now i’m thinking a 5/16 plate might work
With most grinders, you can do a single grind with a small plate, its just a question of how slowly you might have to feed the meat in order for it to not load down the grinder.
For a lot a grinders, in the long run it is just easier to grind twice, once coarse and once fine, especially with semi-frozen meat or when grinding pure fat.
The OneShot grinder sounds like it might be the answer when speed is the goal,
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to calvin on last edited by
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i always cut the meat into 5-6 inch long strips whenever i can and let the auger grab it , putting the lean end in 1st followed be the end that has the fat cap then another lean end, always worked well before
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to calvin on last edited by
calvin Mine are all 1" to 1.5" cubes. That may change with this new machine since the throat is much larger and the auger is broader. Going to have to get used to a bigger machine.
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i am going to be ordering a new fine plate as soon as i can decide which one will work best for what i’m doing , the larger surface area and increased number of holes on the #12 plate is complicating the decision
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calvin Team Blue Regular Contributors Cast Iron Coloradoreplied to johnsbrewhouse on last edited by
johnsbrewhouse what do you normaly grind ?
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to calvin on last edited by
calvin pork butt and shoulder mainly, I grind my ribeye and brisket trim as well. I save that up until I have a large batch to run through the grinder, enough to make a batch of sausage of add to burgers. Right now I have about 20-25 lbs. of beef trim frozen in vacuum bags and about 50 lbs. of pork cubed and frozen in vacuum bags. Got to make sausage here shortly , but also need to get a brisket done and have a pork loin I need to process too.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to calvin on last edited by
calvin 3/16", I never hardly use the 3/8", maybe once or twice in 10 years. I ran pepperoni and bacon through the 3/8" a couple of months ago for a sausage because I didn’t feel like cutting it up with the knife and the grinder was out and dirty.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to calvin on last edited by
calvin Make sure you order a knife to go with that plate.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to calvin on last edited by
calvin said in new #12 just arrived:
whats the difference in the toledo 3/16 plate and the other 3/16 plate …i know the toledo plate is flat on bottom but is that the only difference ?
The flat keyway is he only difference I am aware of.
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processhead it looks like it has fewer holes, but i’m not sure about that
, that why i asked -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to calvin on last edited by
calvin said in new #12 just arrived:
processhead it looks like it has fewer holes, but i’m not sure about that
, that why i askedNot uncommon to see some variation in number of holes and the pattern of holes between different makers.
