Grind once or twice??
-
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 grindingtwilliams Done that for years my friend. I have to say 2nd grind 1/8 does make a different with appropriate sausage types
-
blackbetty61 said in Grind once or twice??:
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
I think the problem that JoeB and I experience are once the meat as some seasoning in it and has been mixed, there is enough protein extracted to make it really sticky , regardless of whether it is very cold or not.
When it sticks to the sides of the stuffer throat you have to use the stomper to get it to feed. Then it sticks to the stomper and the side of the throat and you get some suction action going which makes it worse.
Yes, you can do like Jonathon suggested and drop little bits of ground meat down the throat, but that is pretty much a painfully slow process too.
On my grinder, it doesn’t matter if knife and plate are sharp or not. its just the mechanics of sticky meat in a confined space.
processhead Thanks Paul. You are right. You’ve been there
-
processhead Thanks Paul. You are right. You’ve been there
JoeB It’s not a problem. It’s an observation. Walk the walk. Then do the talk
-
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
blackbetty61 Thank you for your advice you are correct with every point. You are a Sausage warrior. Joe
-
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
JoeB said in Grind once or twice??:
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
Sorry, didn’t realize it was seasoned meat on the second grind. I don’t season then grind for that very reason. Protein gets in the way and makes it way to sticky.
-
JoeB said in Grind once or twice??:
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
Sorry, didn’t realize it was seasoned meat on the second grind. I don’t season then grind for that very reason. Protein gets in the way and makes it way to sticky.
smokinbubba Do you 2nd grind and then mix and stuff?
-
blackbetty61 said in Grind once or twice??:
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
I think the problem that JoeB and I experience are once the meat as some seasoning in it and has been mixed, there is enough protein extracted to make it really sticky , regardless of whether it is very cold or not.
When it sticks to the sides of the stuffer throat you have to use the stomper to get it to feed. Then it sticks to the stomper and the side of the throat and you get some suction action going which makes it worse.
Yes, you can do like Jonathon suggested and drop little bits of ground meat down the throat, but that is pretty much a painfully slow process too.
On my grinder, it doesn’t matter if knife and plate are sharp or not. its just the mechanics of sticky meat in a confined space.
processhead like I said I didn’t have seasoning mixed in so there wasn’t any protein extraction at all…I guess I mix my seasoning after the second grind, different strokes for different fokes, can I ask you and JoeB what are the advantages of mixing the seasonings in between the first and second grind? I’ve never done it so I’m curious
-
processhead like I said I didn’t have seasoning mixed in so there wasn’t any protein extraction at all…I guess I mix my seasoning after the second grind, different strokes for different fokes, can I ask you and JoeB what are the advantages of mixing the seasonings in between the first and second grind? I’ve never done it so I’m curious
blackbetty61 said in Grind once or twice??:
processhead like I said I didn’t have seasoning mixed in so there wasn’t any protein extraction at all…I guess I mix my seasoning after the second grind, different strokes for different fokes, can I ask you and JoeB what are the advantages of mixing the seasonings in between the first and second grind? I’ve never done it so I’m curious
Well as stated different strokes for different folks. For most sausages I grind mix and stuff. I don’t emulsify, so hotdogs and white brats requires 3/8 grind, season, mix. After 24hrs 2nd grind 1/8 and stuff. Gives the seasoning a deeper seat in the batter. Just what I’ve done making sausage for 60yrs+. Thanks for asking. Joe -
blackbetty61 said in Grind once or twice??:
processhead like I said I didn’t have seasoning mixed in so there wasn’t any protein extraction at all…I guess I mix my seasoning after the second grind, different strokes for different fokes, can I ask you and JoeB what are the advantages of mixing the seasonings in between the first and second grind? I’ve never done it so I’m curious
Well as stated different strokes for different folks. For most sausages I grind mix and stuff. I don’t emulsify, so hotdogs and white brats requires 3/8 grind, season, mix. After 24hrs 2nd grind 1/8 and stuff. Gives the seasoning a deeper seat in the batter. Just what I’ve done making sausage for 60yrs+. Thanks for asking. JoeJoeB gotcha thanks for the explanation
-
JoeB gotcha thanks for the explanation
blackbetty61 You’re very welcome Sausage Warrior. The more you know, the luckier you get
-
JoeB gotcha thanks for the explanation
blackbetty61 Betty don’t get bogged down with all the chatter. I made sausage in the 50’s by cutting up the meat by hand, no grinder, seasoning and stuffing with my thumb down a horn. Tasted great
-
blackbetty61 Betty don’t get bogged down with all the chatter. I made sausage in the 50’s by cutting up the meat by hand, no grinder, seasoning and stuffing with my thumb down a horn. Tasted great
JoeB no worries Joe, I’m no rookie, but don’t have near the yrs experience you do…always learning …happy stuffing
-
JoeB no worries Joe, I’m no rookie, but don’t have near the yrs experience you do…always learning …happy stuffing
-
smokinbubba Do you 2nd grind and then mix and stuff?
JoeB yes sir. I keep the fat separate from lean ,grind everything once. Then grind lean a second time. Put lean in mixer. Add spices and water. Mix until spices are blended. Then slowly add the fat. Mix fat in until dispersed. This will give you perfect particle definition. This is for fresh sausage only. For cured, I don’t want particle definition. There I mix everything together and mix for 8 min to get proper protein extraction.
When you add spices and then grind, you are starting to get protein extraction due to the salt content working with your meat. This makes for an impossible grind and all the alcohol in your home to disappear. -
I only grind once through 3/8 plate but I like it chunky, then mix and stuff. When I do hot dogs we grinds 3x. Key to regrinding is cold meat. We grind, spread on a sheet tray and put it in the freezer to stiffen it up and put your grinding head in the freezer too. Keep it as cold as possible. You and the grinder to grind not smear.
-
I believe i am in error by omission
I grind x2 only because i am too cheap to buy a $2000 bowl cutter for a 20lb batch of emulsified batter. This is done for the purpose of texture, and to fine grind spices such as marjoram, caraway, fresh ion and garlic with, and into the batter. The texture of sausage is the way you want it to be. I like 3/8" coarse grind for polish sausage, griddled smash burgers. 1/4" grind for breakfast sausage and x2 3/8 to 1/8 for hotdogs and some regional German sausage, (Wurst). It’s the same with Kielbasa, (sausage). Depends on the region and what you remember it to be, and the texture you like. I make some sausage with 1/2" or 5/8" plate to emulate hand cut batter for some regional sausage, and pressed ham deli loaf . Thank you all for your input and information… It is all good and all correct. I will point out that there is a visionary among us: Smokinbubba He knew i ran out of consumable alcohol my last x2, 1/8 grind . Wonder how?
![IMG_00001621.jpg]
(/assets/uploads/files/1613743605947-img_00001621.jpg)
30lbs Brats. 30lbs old style hotdogs
Germany 1800"s emulsified -
The second grind through the 1/8 inch plate is always slower that the first grind. That said, I have never found it to be a serious enough issue to make me want to find a work-around or solution. Talk to anyone that has ground meat twice or more through a coarse plate and then a fine plate and they will confirm that it is just the nature of processing meat through a grinder.
Where it becomes an issue is when you are trying to run 50 lbs through a #8 kitchen-grade grinder. Even then, you are just looking at more time and the accompanying warm up of your meat while it sits out. At that level of though-put, most processers begin considering a larger machine.
-
The second grind through the 1/8 inch plate is always slower that the first grind. That said, I have never found it to be a serious enough issue to make me want to find a work-around or solution. Talk to anyone that has ground meat twice or more through a coarse plate and then a fine plate and they will confirm that it is just the nature of processing meat through a grinder.
Where it becomes an issue is when you are trying to run 50 lbs through a #8 kitchen-grade grinder. Even then, you are just looking at more time and the accompanying warm up of your meat while it sits out. At that level of though-put, most processers begin considering a larger machine.
processhead I agree Paul. Will say it’s not a great labor of love. Pics above shows 60lbs 2nd grind 1/8” with a #12. Had to partake in libation to extinguish the mental suffering. It’s ok I bought more Jack the next day. Just happy I don’t have a breathalyzer control on my mixer
-
processhead I agree Paul. Will say it’s not a great labor of love. Pics above shows 60lbs 2nd grind 1/8” with a #12. Had to partake in libation to extinguish the mental suffering. It’s ok I bought more Jack the next day. Just happy I don’t have a breathalyzer control on my mixer
JoeB
That’s right, Joe.
Just do all your weighing, cyphering, and batching before partaking, or the quality control goes all to hell. -
JoeB
That’s right, Joe.
Just do all your weighing, cyphering, and batching before partaking, or the quality control goes all to hell.processhead
funny you should point that out… Sounds like man with experience
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
