Todays Livestream
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Will be checking it out. I’d be curious to know about the tubed casings when only doing say a five or ten pound batch.
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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!
Jonathon 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
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Excellent class on sausage making.
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craigrice 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”
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Yes 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
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Yes 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
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Yes 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
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craigrice 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?
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It’s been a very long time ago but that is what they had
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sorry 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
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