<![CDATA[Navigating]]>Trying to search topics on the reason for a second grind. Can’t seem to navigate around on the topics with the arrow on top of the page. We always just grind our meat with the fine plate rather than the coarse then the fine. Can someone elaborate the reason for grinding twice and maybe with the searching part too?
Thanks

]]>https://waltonsdev.nodebb.com/topic/1161/navigatingRSS for NodeThu, 10 Sep 2026 21:04:58 GMTSun, 10 Mar 2019 04:57:43 GMT60<![CDATA[Reply to Navigating on Thu, 14 Mar 2019 17:17:52 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4364https://waltonsdev.nodebb.com/post/4364Thu, 14 Mar 2019 17:17:52 GMT<![CDATA[Reply to Navigating on Tue, 12 Mar 2019 02:19:58 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/4319https://waltonsdev.nodebb.com/post/4319Tue, 12 Mar 2019 02:19:58 GMT<![CDATA[Reply to Navigating on Tue, 12 Mar 2019 02:15:27 GMT]]>Jonathon 👍🏼

]]>https://waltonsdev.nodebb.com/post/4318https://waltonsdev.nodebb.com/post/4318Tue, 12 Mar 2019 02:15:27 GMT<![CDATA[Reply to Navigating on Mon, 11 Mar 2019 21:17:52 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4306https://waltonsdev.nodebb.com/post/4306Mon, 11 Mar 2019 21:17:52 GMT<![CDATA[Reply to Navigating on Mon, 11 Mar 2019 19:27:49 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/4301https://waltonsdev.nodebb.com/post/4301Mon, 11 Mar 2019 19:27:49 GMT<![CDATA[Reply to Navigating on Mon, 11 Mar 2019 18:22:15 GMT]]>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
bb1.PNG

and then when I scroll down I can move on to the next page like this
bb2.PNG

Hope this helped!

]]>https://waltonsdev.nodebb.com/post/4297https://waltonsdev.nodebb.com/post/4297Mon, 11 Mar 2019 18:22:15 GMT<![CDATA[Reply to Navigating on Mon, 11 Mar 2019 18:17:31 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/4296https://waltonsdev.nodebb.com/post/4296Mon, 11 Mar 2019 18:17:31 GMT<![CDATA[Reply to Navigating on Mon, 11 Mar 2019 03:34:02 GMT]]>blackbetty61 IMG_1639.PNG

]]>https://waltonsdev.nodebb.com/post/4284https://waltonsdev.nodebb.com/post/4284Mon, 11 Mar 2019 03:34:02 GMT<![CDATA[Reply to Navigating on Mon, 11 Mar 2019 03:31:04 GMT]]>Austin Jonathon I can only get to “30” out of the topics at the top of the site. Am I doing something wrong?

]]>https://waltonsdev.nodebb.com/post/4283https://waltonsdev.nodebb.com/post/4283Mon, 11 Mar 2019 03:31:04 GMT<![CDATA[Reply to Navigating on Mon, 11 Mar 2019 03:21:54 GMT]]>Austin Jonathon is there a advantage to grinding meat twice? Got the navigating around the site working today must’ve been on my end
Thanks

]]>https://waltonsdev.nodebb.com/post/4282https://waltonsdev.nodebb.com/post/4282Mon, 11 Mar 2019 03:21:54 GMT<![CDATA[Reply to Navigating on Sun, 10 Mar 2019 13:33:28 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/4261https://waltonsdev.nodebb.com/post/4261Sun, 10 Mar 2019 13:33:28 GMT<![CDATA[Reply to Navigating on Sun, 10 Mar 2019 10:14:42 GMT]]>blackbetty61 I am going to follow your question . I ground twice yesterday (for the first time ever) first through the larger plate then the fine and the only difference was it added a crap load of time to my process and gave me one more plate to clean. I saw no added benefit. Great question and something I wondered myself yesterday.

]]>https://waltonsdev.nodebb.com/post/4260https://waltonsdev.nodebb.com/post/4260Sun, 10 Mar 2019 10:14:42 GMT