So we are having a meatgistics Livestream today at 3 pm (central time) at waltonsinc.com/live. We are going to talk about sausage making and all the little tips and tricks I have built up over the years to make sausage. We will also talk about the differences in making different types of sausage. So, we will start at casing preparation, go to cutting up pieces of meat, grinding, mixing, stuffing, smoking and cooling/packing. Come with any questions you want answers to!

]]>https://waltonsdev.nodebb.com/topic/3002/todays-livestreamRSS for NodeTue, 15 Sep 2026 20:03:45 GMTThu, 03 Dec 2020 19:05:12 GMT60sorry for the multiple post I was on my tablet at the time, the place I worked at was a small custom cut shop that sold by the quarter , half or whole hanging weight most was raised on site

]]>https://waltonsdev.nodebb.com/post/25719https://waltonsdev.nodebb.com/post/25719Fri, 04 Dec 2020 20:32:44 GMTIt’s been a very long time ago but that is what they had

]]>https://waltonsdev.nodebb.com/post/25714https://waltonsdev.nodebb.com/post/25714Fri, 04 Dec 2020 19:58:35 GMTcraigrice So 3 plates are what we would consider “standard” sizes and those are 1/8th, 3/16 and 3/8". There is also a 1/4" plate but those are specialty plates and don’t fit all retail grinders. Probably why you have one at the butcher shop would be my guess?

]]>https://waltonsdev.nodebb.com/post/25712https://waltonsdev.nodebb.com/post/25712Fri, 04 Dec 2020 19:55:39 GMTYes we had 3 plates with the grinder that I used at the butcher shop I worked at, and we had some customers that asked for that as a final grind for fresh sausage for patties

]]>https://waltonsdev.nodebb.com/post/25695https://waltonsdev.nodebb.com/post/25695Fri, 04 Dec 2020 19:11:03 GMTYes we had 3 plates with the grinder that I used at the butcher shop I worked at, and we had some customers that asked for that as a final grind for fresh sausage for patties

]]>https://waltonsdev.nodebb.com/post/25694https://waltonsdev.nodebb.com/post/25694Fri, 04 Dec 2020 19:10:50 GMTYes we had 3 plates with the grinder that I used at the butcher shop I worked at, and we had some customers that asked for that as a final grind for fresh sausage for patties

]]>https://waltonsdev.nodebb.com/post/25693https://waltonsdev.nodebb.com/post/25693Fri, 04 Dec 2020 19:10:42 GMTcraigrice So, something between a 3/8 and 3/16th? I was very annoyed at myself yesterday when Iw as struggling to remember what the smallest plate is. All I could think was “don’t say 1/16th again don’t say 1/16th”

]]>https://waltonsdev.nodebb.com/post/25676https://waltonsdev.nodebb.com/post/25676Fri, 04 Dec 2020 14:11:45 GMTExcellent class on sausage making.

]]>https://waltonsdev.nodebb.com/post/25675https://waltonsdev.nodebb.com/post/25675Fri, 04 Dec 2020 13:54:45 GMTJonathon had to take the wife xmass shopping missed this do you have an in-between plate for sausage grinding imho it would be good for fresh sausage

]]>https://waltonsdev.nodebb.com/post/25667https://waltonsdev.nodebb.com/post/25667Fri, 04 Dec 2020 01:25:50 GMTWill be checking it out. I’d be curious to know about the tubed casings when only doing say a five or ten pound batch.

]]>https://waltonsdev.nodebb.com/post/25649https://waltonsdev.nodebb.com/post/25649Thu, 03 Dec 2020 20:19:38 GMTHope to get tuned in, may be late to join. One question I have that I have seen varying opinions on is, what size plate should you use for the first, then what size for the second? I know some people just use the same size.

]]>https://waltonsdev.nodebb.com/post/25647https://waltonsdev.nodebb.com/post/25647Thu, 03 Dec 2020 19:51:44 GMT