Optimal amount of grinds
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So has any one noticed that there is an optimal amount of times to grind meat (i.e. 3 times with pork for brats)?
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I think much of that is personal preference. When making brats I have been happy with running it through twice on the 3/8" plate. The second run is where I add seasoning and additional adjuncts such as fresh herbs or sauteed onion, pepper, mushroom, etc… There was a recent discussion where some recommended a single 3/8" which I’d like to try.
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beekeeper84 I have alwasy stuck with twice through a 3/8 plate for brats. I like the slightly chunky texture for that. When doing a cured sausage of any kind I obviously finish up through a finer plate and when doing something like hot dog I like to grind three times.
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beekeeper84 I have alwasy stuck with twice through a 3/8 plate for brats. I like the slightly chunky texture for that. When doing a cured sausage of any kind I obviously finish up through a finer plate and when doing something like hot dog I like to grind three times.
Jonathon a three time pass make sense for hot dogs if to don’t have a bowl chopper etc. I like coarse ground natural casing dogs. If you like the emulisfied dogs, make a batch an use your food processor in small batches. In my opinion it’s easier than trying to push a ground mixture through a grinder.
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with all due respect, I prefer the traditional way. once through a 3/8 then mix your seasoning, then once through a 3/16th keeping the meat as cold as possible. I find that the second time through the 3/8ths will leave large fat pockets that are not pleasant to see or eat through. 3/16ths makes a good looking sausage with nice particle definition. just my two cents
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Jonathon a three time pass make sense for hot dogs if to don’t have a bowl chopper etc. I like coarse ground natural casing dogs. If you like the emulisfied dogs, make a batch an use your food processor in small batches. In my opinion it’s easier than trying to push a ground mixture through a grinder.
Dave R three times through a 1/8 makes a nice semi-immulsified product. chill the meat before each grind to prevent smear
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Also, to add to what Departing Contestant said about preventing a smear make sure you have sharp plates and knives.
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with all due respect, I prefer the traditional way. once through a 3/8 then mix your seasoning, then once through a 3/16th keeping the meat as cold as possible. I find that the second time through the 3/8ths will leave large fat pockets that are not pleasant to see or eat through. 3/16ths makes a good looking sausage with nice particle definition. just my two cents
Departing Contestant good advice, keeping it
cold, semi frozen, is a key. Many of the commercial processors I have worked with use bowl choppers for the emulsification process.
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