Which grinder plate to make Hot Dogs?

[Denny]

Do you use a 1/8 inch grinder plate to get the meat ground fine enogh to make hot dogs?

[Chef]

Denny I do 1/8 for a one pass grind or 3/16 if double grind. I also have been successful with a buffalo chopper until it gets emulsified.

[Departing Contestant]

i recommend the smallest plate you have: grind then in the cooler/freezer to re-temp to very cold and repeat the process twice

[Jonathon]

Denny smallest plate you have like Departing Contestant says. A bowlchopper is the best way to make it but usually not something people have. So a breakdown grin (3/8) and then twice through a 1/8 is probably the best thing you’d be able to do. It is what I have done here when we have made hotdogs and while it is not perfect, it is pretty good!

[The Brat Barn]

For anyone that has run a double grind through an 1/8" plate knows what a pain it can be. Try your 1/8" plate first and THEN run it through a 1/4"-3/8" a couple times. You end up with the same consistency in way less time.

Also make sure to let the grinder do the work.
What I mean is don’t force meat in the chute and push it in with the stomper. If you drop in just enough so the auger can grab it and pull it through there is no need to push it in and is just as fast if not faster than forcing it in.

[processhead]

Understand that when you use a grinder, the finished product will not look like or have quite the same texture as the highly emulsified store bought hot dogs you are used too eating. When you process using a grinder, there will still be some visible meat/fat particle definition but they will have all the flavor.