Grinder HELP
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If grinding for sausage, almost always grind twice.
If grinding coarse meat for chilli, I might just run it through the 3/8th inch plate a single time.I see you are asking about #22 or #32 grinders.
Mine is a #12. -
If you only grind once which size plates are you using in your #22 or #32 grinders? We always grind twice for any sausage we do. First with the 7mm-coarse, then we mix in seasoning, and 2nd grind with the 4.5mm-fine plate. The 1st grind goes pretty fast with our #12 grinder but the 2nd grind takes a bit longer. Do most of you grind your sausage 2 times or only once? Maybe we aren’t doing it right.
Mschmidt just like you I always grind twice.
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If you only grind once which size plates are you using in your #22 or #32 grinders? We always grind twice for any sausage we do. First with the 7mm-coarse, then we mix in seasoning, and 2nd grind with the 4.5mm-fine plate. The 1st grind goes pretty fast with our #12 grinder but the 2nd grind takes a bit longer. Do most of you grind your sausage 2 times or only once? Maybe we aren’t doing it right.
Mschmidt We always grind sausage twice, I think you are doing it right, it always takes longer for the second grind because the grinder auger doesn’t have as much to grab on to. I have found that my #32 grinder does better on second grind than the #22.
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If you only grind once which size plates are you using in your #22 or #32 grinders? We always grind twice for any sausage we do. First with the 7mm-coarse, then we mix in seasoning, and 2nd grind with the 4.5mm-fine plate. The 1st grind goes pretty fast with our #12 grinder but the 2nd grind takes a bit longer. Do most of you grind your sausage 2 times or only once? Maybe we aren’t doing it right.
Mschmidt I’ve had my hands in sausage batter for 65+years. Sausage should taste and have the texture as you remember it. Polish, Chorizo, Andouille, Italian, are just a few with a course grind 1/4-5/8". Hotdogs, Brats, Bockwurst, White Wurst, and alike are a fine grind… 1/16-1/4" maybe double grind. I don’t double grind. For me 1/8" mixed well w/100gm water and 1 egg white for a binder per kg for stuffing and texture is the way i like it. Remember the history of sausage… The Romans didn’t carry around a grinder into battle, on horseback. Many countries after wwI, wwII were just happy to have meat, and spices dominate in their country/location. I saw many Great tasting sausages hand cut and stuffed by hand with thumb in horn. What did the great world-wide sausage makers do before electricity? This is your sausage, and you have the great privilege of also eating all your mistakes. To each their own Sausage Warrior… Cheers
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Mschmidt it depends on the type of sausage I am making. I have sausage recipes that take three types of grind. A portion coarse, fine and emulsified. As JoeB Has said, make it like you remember it and your taste. The second grind is going to take longer, keep the meat really cold, bordering on frozen, freeze your grinder head and plates and refrigerate anything else in the process. That will improve your grind time and grind. Don’t overfeed your grinder throat, the plunger should only needed to be used sparingly.
YooperDog Thank you for the mention, hope all is well w/you and yours… Be safe Warrior
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Mschmidt I have reverse feature on my grinder but I do not remember ever using it.
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But what about needing the reverse for attaching the mixer? We are supposed to mix one way and they the other, so reverse would be needed, correct
Mschmidt Jonathan, commented on this as not needing to mix in both directions. Might do a search on this, can’t remember if it was a post or podcast.
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But what about needing the reverse for attaching the mixer? We are supposed to mix one way and they the other, so reverse would be needed, correct
Mschmidt Jon did state that the paddles in the new 50lb mixer do not require reverse. I have the #22 cabelas carnivore and the matching 50lb mixer. I purchased these solely due to the reverse feature. I have never used the new waltons mixer so I dont have a comparison but I like having reverse in my mixing process.
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Kind of bummed as customer service just said that the Weston 44lb mixer we bought from Waltons won’t work on the #32 grinder.
Mschmidt sounds like you need to find a #12 or #22 weston butcher series or cabelas pre carnivore grinder to power your mixer! Thats what I have. I power the mixer with the #22 carnivore and do most of my grinding with the #12 cabelas pre carnivore (weston butcher series) grinder. I got a deal on the #12 grinder used for $40 only missing the top feed tray, so I could not pass it up.
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I have a #32. Can’t keep up with it, it is a beast. Mine is made by MEAT. They have a great sale going on now. They now make a #22 size. Probably all you’d need. If you want really fast, go with the #32.
Mean Dean I call mine the beast too.
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Mschmidt I’ve had my hands in sausage batter for 65+years. Sausage should taste and have the texture as you remember it. Polish, Chorizo, Andouille, Italian, are just a few with a course grind 1/4-5/8". Hotdogs, Brats, Bockwurst, White Wurst, and alike are a fine grind… 1/16-1/4" maybe double grind. I don’t double grind. For me 1/8" mixed well w/100gm water and 1 egg white for a binder per kg for stuffing and texture is the way i like it. Remember the history of sausage… The Romans didn’t carry around a grinder into battle, on horseback. Many countries after wwI, wwII were just happy to have meat, and spices dominate in their country/location. I saw many Great tasting sausages hand cut and stuffed by hand with thumb in horn. What did the great world-wide sausage makers do before electricity? This is your sausage, and you have the great privilege of also eating all your mistakes. To each their own Sausage Warrior… Cheers
JoeB That is the way I am still doing it, but I wouldn’t mind updating as the years have gone by.
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I agree with what calldoctoday said about processing quickly. When doing larger quantities, the #32 does it as fast as I can feed it. I don’t have to keep running back and forth to the freezer, getting more meat out to grind it while it’s very cold. Keeping things cold makes a much better grind, and I can do large quantities in one session. The weight difference between the #22 and #32 aren’t that much different. I can see if you have to move them around or bring them up stairs, that would make a difference.
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For what its worth, I started off with a 32 and have progressed to a #12. I know bassakwards but the 12 weighs nothing compared to the behemeth. If I have a BIG job, I can always break out the #22 carnivore, but it does not happen very often. The #32 is a home made porkert style with a big pully and 1.5hp motor. Quite unweildy. I keep saying I’m gonna sell it, but it aint eatin nuthin.
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JoeB That is the way I am still doing it, but I wouldn’t mind updating as the years have gone by.
calldoctoday I agree, and experiment / research progressive methodologies on occasion. Hacking 40-60lbs of sausage requires a stable consistent proven end product for me. I meticulously doc all my recipes and builds using dry weight by metric gms/kgs. When I like the results, I want to replicate it. New does not always equate to better. I have found the history of sausage making, going back to the Tibetan monks and Romans, using a “key’s hole” as a sausage-stuffer intriguing… A great amount improvised by necessity produced many of the go-to standards today. As i said, to each their own… Whatever works for you, and you’re happy with, enjoy. I appreciate your thoughts.
Cheers -
For the obvious reasons stated of weight and cleaning vs need and want, my go-to is a #12, … Oh wait, need vs want??? A few times i used bigger. 2 things that make bigger easer. 1, Bigger throat for a faster feed w/less prep, and 2, a reverse function. Why reverse, every once in a while, a chunk of fat would get too cold and stall the #12 motor . Easy fix but that would be the moment of I wish, not i need. Just my 1.5cents
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Buy whatever makes you happy. Everyone’s needs and wants are different. I have a couple of #12s and they do just fine for me. I only grind 400-500 pounds a year, and they work great for me. I have stated this before when this topic came up, but I will say it again. My meat processing stuff is kept in the basement. The older I get, the more pain in the butt it is carrying the equipment up and down the stairs, so when I purchase something, I take the weight into consideration. Ok, I will step down now
kyle Double thumbs up.
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