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deplorablenc1 we never grind twice. I guess one time we did when we made potato sausage when we ground hash browns with our pork and myself and my daughter like the potato sausage better when we ground that twice (we made it one year just mixing the hash browns with the meat) even when we make brats we use the fine blade. Not sure if it’s a texture thing? Just wondering what the benefits?
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deplorablenc1 we never grind twice. I guess one time we did when we made potato sausage when we ground hash browns with our pork and myself and my daughter like the potato sausage better when we ground that twice (we made it one year just mixing the hash browns with the meat) even when we make brats we use the fine blade. Not sure if it’s a texture thing? Just wondering what the benefits?
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blackbetty61 The reason for going through a large plate and then through a small plate is that the larger plate will allow you to grind your meat more quickly and it put less stress on the proteins during the first grind, then the second grind helps the proteins become ready for protein extraction.
We recommend it, that doesnt mean you have to follow it though, if it is working for you I would say keep going with it, but it could be keeping you from making the best sausage possible! deplorablenc1 How did it increase your processing time? Do you also just normally grind once? If so then yes, grinding that second time is going to add a lot fo extra time!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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blackbetty61 I’m pretty sure that is showing you the # of the post you are currently viewing on a specific topic. At least I think so as that is not how it returns search results on my screen. I use the magnifying glass in the upper right corner, that then gives me the results page that looks like this
and then when I scroll down I can move on to the next page like this
Hope this helped!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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blackbetty61 The reason for going through a large plate and then through a small plate is that the larger plate will allow you to grind your meat more quickly and it put less stress on the proteins during the first grind, then the second grind helps the proteins become ready for protein extraction.
We recommend it, that doesnt mean you have to follow it though, if it is working for you I would say keep going with it, but it could be keeping you from making the best sausage possible! deplorablenc1 How did it increase your processing time? Do you also just normally grind once? If so then yes, grinding that second time is going to add a lot fo extra time!
Jonathon yes I used to always grind through just one plate. This weekend I went through both you can see the pics on my post about Saturday meats. It was fast through the bigger plate but man it felt like forever going through the smaller plate the second grind (may just be my LEM big bite #8 that I was using). It was the first time I paid attention to protein extraction too and that was the best thing I have learned from y’all so far. I will try one pass next time again, probably will make something next weekend anyway.
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deplorablenc1 Protein extraction is so important and so underutilized! To speed up the second grind you can use super cold meat if it has some ice crystal on it before the first grind that is a good thing!
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blackbetty61 I’m pretty sure that is showing you the # of the post you are currently viewing on a specific topic. At least I think so as that is not how it returns search results on my screen. I use the magnifying glass in the upper right corner, that then gives me the results page that looks like this
and then when I scroll down I can move on to the next page like this
Hope this helped!
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blackbetty61 The reason for going through a large plate and then through a small plate is that the larger plate will allow you to grind your meat more quickly and it put less stress on the proteins during the first grind, then the second grind helps the proteins become ready for protein extraction.
We recommend it, that doesnt mean you have to follow it though, if it is working for you I would say keep going with it, but it could be keeping you from making the best sausage possible! deplorablenc1 How did it increase your processing time? Do you also just normally grind once? If so then yes, grinding that second time is going to add a lot fo extra time!
Jonathon I’ll have to try grinding twice to see the difference. One thing I do notice when grinding once is it takes longer to get protein extraction when mixing say… probably 10-15 min
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blackbetty61 That would make sense since the proteins haven’t been broken down as thoroughly as they would be with a second grind. Hope it turns out well and I can’t emphasize super cold meat enough, it is a huge time saver on a second grind!
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