<![CDATA[Grind once or twice??]]>Just checking with you all to get an idea on grinding for bratwurst…is it better to grind once mix and then stuff casings…or grind twice… I’m using elk and pork fat with blue ribbon seasoning …thanks for any advice…

]]>https://waltonsdev.nodebb.com/topic/3452/grind-once-or-twiceRSS for NodeThu, 10 Sep 2026 21:49:59 GMTThu, 18 Feb 2021 18:56:33 GMT60<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 21:24:56 GMT]]>processhead God will judge me by the people i befriend. Thank you Paul. I’m among friends!!!

]]>https://waltonsdev.nodebb.com/post/32158https://waltonsdev.nodebb.com/post/32158Mon, 01 Mar 2021 21:24:56 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 20:57:23 GMT]]>Thanks Joe! Most people just think I’m a smart a$$. You probably just don’t know me well enough. lol

]]>https://waltonsdev.nodebb.com/post/32157https://waltonsdev.nodebb.com/post/32157Mon, 01 Mar 2021 20:57:23 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 20:55:03 GMT]]>processhead You are a very witty guy. I don’t care what they say about you, you are OK 😙😉

]]>https://waltonsdev.nodebb.com/post/32154https://waltonsdev.nodebb.com/post/32154Mon, 01 Mar 2021 20:55:03 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 20:48:52 GMT]]>A guy told me that can happen.

]]>https://waltonsdev.nodebb.com/post/32153https://waltonsdev.nodebb.com/post/32153Mon, 01 Mar 2021 20:48:52 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 20:53:29 GMT]]>funny you should point that out… Sounds like a man with experience

]]>https://waltonsdev.nodebb.com/post/32152https://waltonsdev.nodebb.com/post/32152Mon, 01 Mar 2021 20:53:29 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 20:24:37 GMT]]>processhead
funny you should point that out… Sounds like man with experience

]]>https://waltonsdev.nodebb.com/post/32146https://waltonsdev.nodebb.com/post/32146Mon, 01 Mar 2021 20:24:37 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 20:22:16 GMT]]>JoeB
That’s right, Joe.
Just do all your weighing, cyphering, and batching before partaking, or the quality control goes all to hell.

]]>https://waltonsdev.nodebb.com/post/32145https://waltonsdev.nodebb.com/post/32145Mon, 01 Mar 2021 20:22:16 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 17:40:40 GMT]]>processhead I agree Paul. Will say it’s not a great labor of love. Pics above shows 60lbs 2nd grind 1/8” with a #12. Had to partake in libation to extinguish the mental suffering. It’s ok I bought more Jack the next day. Just happy I don’t have a breathalyzer control on my mixer😁

]]>https://waltonsdev.nodebb.com/post/32123https://waltonsdev.nodebb.com/post/32123Mon, 01 Mar 2021 17:40:40 GMT<![CDATA[Reply to Grind once or twice?? on Mon, 01 Mar 2021 15:02:02 GMT]]>The second grind through the 1/8 inch plate is always slower that the first grind. That said, I have never found it to be a serious enough issue to make me want to find a work-around or solution. Talk to anyone that has ground meat twice or more through a coarse plate and then a fine plate and they will confirm that it is just the nature of processing meat through a grinder.

Where it becomes an issue is when you are trying to run 50 lbs through a #8 kitchen-grade grinder. Even then, you are just looking at more time and the accompanying warm up of your meat while it sits out. At that level of though-put, most processers begin considering a larger machine.

]]>https://waltonsdev.nodebb.com/post/32108https://waltonsdev.nodebb.com/post/32108Mon, 01 Mar 2021 15:02:02 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 14:14:56 GMT]]>I believe i am in error by omission😶 I grind x2 only because i am too cheap to buy a $2000 bowl cutter for a 20lb batch of emulsified batter. This is done for the purpose of texture, and to fine grind spices such as marjoram, caraway, fresh ion and garlic with, and into the batter. The texture of sausage is the way you want it to be. I like 3/8" coarse grind for polish sausage, griddled smash burgers. 1/4" grind for breakfast sausage and x2 3/8 to 1/8 for hotdogs and some regional German sausage, (Wurst). It’s the same with Kielbasa, (sausage). Depends on the region and what you remember it to be, and the texture you like. I make some sausage with 1/2" or 5/8" plate to emulate hand cut batter for some regional sausage, and pressed ham deli loaf . Thank you all for your input and information… It is all good and all correct. I will point out that there is a visionary among us: Smokinbubba He knew i ran out of consumable alcohol my last x2, 1/8 grind . Wonder how?☺![IMG_00001621.jpg]
(/assets/uploads/files/1613743605947-img_00001621.jpg) IMG_001624.jpgIMG_00001621.jpg 30lbs Brats. 30lbs old style hotdogs
Germany 1800"s emulsified

]]>https://waltonsdev.nodebb.com/post/31347https://waltonsdev.nodebb.com/post/31347Fri, 19 Feb 2021 14:14:56 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 13:04:20 GMT]]>I only grind once through 3/8 plate but I like it chunky, then mix and stuff. When I do hot dogs we grinds 3x. Key to regrinding is cold meat. We grind, spread on a sheet tray and put it in the freezer to stiffen it up and put your grinding head in the freezer too. Keep it as cold as possible. You and the grinder to grind not smear.

]]>https://waltonsdev.nodebb.com/post/31345https://waltonsdev.nodebb.com/post/31345Fri, 19 Feb 2021 13:04:20 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 11:03:26 GMT]]>JoeB yes sir. I keep the fat separate from lean ,grind everything once. Then grind lean a second time. Put lean in mixer. Add spices and water. Mix until spices are blended. Then slowly add the fat. Mix fat in until dispersed. This will give you perfect particle definition. This is for fresh sausage only. For cured, I don’t want particle definition. There I mix everything together and mix for 8 min to get proper protein extraction.
When you add spices and then grind, you are starting to get protein extraction due to the salt content working with your meat. This makes for an impossible grind and all the alcohol in your home to disappear.

]]>https://waltonsdev.nodebb.com/post/31343https://waltonsdev.nodebb.com/post/31343Fri, 19 Feb 2021 11:03:26 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 04:33:14 GMT]]>blackbetty61 Thank you!😎

]]>https://waltonsdev.nodebb.com/post/31340https://waltonsdev.nodebb.com/post/31340Fri, 19 Feb 2021 04:33:14 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 03:55:24 GMT]]>JoeB no worries Joe, I’m no rookie, but don’t have near the yrs experience you do…always learning …happy stuffing

]]>https://waltonsdev.nodebb.com/post/31338https://waltonsdev.nodebb.com/post/31338Fri, 19 Feb 2021 03:55:24 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 03:50:10 GMT]]>blackbetty61 Betty don’t get bogged down with all the chatter. I made sausage in the 50’s by cutting up the meat by hand, no grinder, seasoning and stuffing with my thumb down a horn. Tasted great😊

]]>https://waltonsdev.nodebb.com/post/31336https://waltonsdev.nodebb.com/post/31336Fri, 19 Feb 2021 03:50:10 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 03:27:43 GMT]]>blackbetty61 You’re very welcome Sausage Warrior. The more you know, the luckier you get🙂

]]>https://waltonsdev.nodebb.com/post/31331https://waltonsdev.nodebb.com/post/31331Fri, 19 Feb 2021 03:27:43 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 03:21:55 GMT]]>JoeB gotcha thanks for the explanation

]]>https://waltonsdev.nodebb.com/post/31330https://waltonsdev.nodebb.com/post/31330Fri, 19 Feb 2021 03:21:55 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 03:10:18 GMT]]>blackbetty61 said in Grind once or twice??:

processhead like I said I didn’t have seasoning mixed in so there wasn’t any protein extraction at all…I guess I mix my seasoning after the second grind, different strokes for different fokes, can I ask you and JoeB what are the advantages of mixing the seasonings in between the first and second grind? I’ve never done it so I’m curious
Well as stated different strokes for different folks. For most sausages I grind mix and stuff. I don’t emulsify, so hotdogs and white brats requires 3/8 grind, season, mix. After 24hrs 2nd grind 1/8 and stuff. Gives the seasoning a deeper seat in the batter. Just what I’ve done making sausage for 60yrs+. Thanks for asking. Joe

]]>https://waltonsdev.nodebb.com/post/31329https://waltonsdev.nodebb.com/post/31329Fri, 19 Feb 2021 03:10:18 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 02:55:29 GMT]]>processhead like I said I didn’t have seasoning mixed in so there wasn’t any protein extraction at all…I guess I mix my seasoning after the second grind, different strokes for different fokes, can I ask you and JoeB what are the advantages of mixing the seasonings in between the first and second grind? I’ve never done it so I’m curious

]]>https://waltonsdev.nodebb.com/post/31328https://waltonsdev.nodebb.com/post/31328Fri, 19 Feb 2021 02:55:29 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 02:53:33 GMT]]>smokinbubba Do you 2nd grind and then mix and stuff?

]]>https://waltonsdev.nodebb.com/post/31327https://waltonsdev.nodebb.com/post/31327Fri, 19 Feb 2021 02:53:33 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 02:32:07 GMT]]>JoeB said in Grind once or twice??:

smokinbubba Sorry bubba that doesn’t work for a #12 2nd grind that has been seasoned. A 22 or 32, I could see that. Do 20lbs 1/8 2nd grind #12 I’m listening. Just doesn’t work. Stomper overtime 😎

Sorry, didn’t realize it was seasoned meat on the second grind. I don’t season then grind for that very reason. Protein gets in the way and makes it way to sticky.

]]>https://waltonsdev.nodebb.com/post/31326https://waltonsdev.nodebb.com/post/31326Fri, 19 Feb 2021 02:32:07 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 01:43:47 GMT]]>blackbetty61 Thank you for your advice you are correct with every point. You are a Sausage warrior. Joe😊

]]>https://waltonsdev.nodebb.com/post/31325https://waltonsdev.nodebb.com/post/31325Fri, 19 Feb 2021 01:43:47 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 01:26:52 GMT]]>JoeB It’s not a problem. It’s an observation. Walk the walk. Then do the talk

]]>https://waltonsdev.nodebb.com/post/31324https://waltonsdev.nodebb.com/post/31324Fri, 19 Feb 2021 01:26:52 GMT<![CDATA[Reply to Grind once or twice?? on Fri, 19 Feb 2021 01:23:56 GMT]]>processhead Thanks Paul. You are right. You’ve been there🙂

]]>https://waltonsdev.nodebb.com/post/31323https://waltonsdev.nodebb.com/post/31323Fri, 19 Feb 2021 01:23:56 GMT