Grind once or twice??
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Johnathan gave us some very good advise on the second grind and it works great. Drop a small handful of meat in the throat wait for auger to grab it and when it disappears add more. Repeat
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Johnathan gave us some very good advise on the second grind and it works great. Drop a small handful of meat in the throat wait for auger to grab it and when it disappears add more. Repeat
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
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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
JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it
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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…
Buckmaster for me twice through a 3/8" plate. Once for fat.
Maybe only once through a 3/8" if using a binder
Mix seasoning, additives if using any, and water after done grinding -
JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it
blackbetty61 It’s not a matter of the grind. It’s the labor to force it down a small throat. You just can’t drop it in. I may be wrong but I just did 60lbs 2nd 1/8 grind #12. It was a lot of work. wished I had a #32 for the job
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JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it
blackbetty61 said in Grind once or twice??:
JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it
I think the problem that JoeB and I experience are once the meat as some seasoning in it and has been mixed, there is enough protein extracted to make it really sticky , regardless of whether it is very cold or not.
When it sticks to the sides of the stuffer throat you have to use the stomper to get it to feed. Then it sticks to the stomper and the side of the throat and you get some suction action going which makes it worse.
Yes, you can do like Jonathon suggested and drop little bits of ground meat down the throat, but that is pretty much a painfully slow process too.
On my grinder, it doesn’t matter if knife and plate are sharp or not. its just the mechanics of sticky meat in a confined space.
Paul
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Buckmaster for me twice through a 3/8" plate. Once for fat.
Maybe only once through a 3/8" if using a binder
Mix seasoning, additives if using any, and water after done grindingtwilliams Done that for years my friend. I have to say 2nd grind 1/8 does make a different with appropriate sausage types
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blackbetty61 said in Grind once or twice??:
JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it
I think the problem that JoeB and I experience are once the meat as some seasoning in it and has been mixed, there is enough protein extracted to make it really sticky , regardless of whether it is very cold or not.
When it sticks to the sides of the stuffer throat you have to use the stomper to get it to feed. Then it sticks to the stomper and the side of the throat and you get some suction action going which makes it worse.
Yes, you can do like Jonathon suggested and drop little bits of ground meat down the throat, but that is pretty much a painfully slow process too.
On my grinder, it doesn’t matter if knife and plate are sharp or not. its just the mechanics of sticky meat in a confined space.
processhead Thanks Paul. You are right. You’ve been there
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processhead Thanks Paul. You are right. You’ve been there
JoeB It’s not a problem. It’s an observation. Walk the walk. Then do the talk
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JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it
blackbetty61 Thank you for your advice you are correct with every point. You are a Sausage warrior. Joe
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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
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.
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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.
smokinbubba Do you 2nd grind and then mix and stuff?
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blackbetty61 said in Grind once or twice??:
JoeB are your knives and plate sharp along with super cold meat and a cold grinder head? I just did the second grind on 10lbs. With a #8 head although I didn’t have seasoning in it maybe that makes a difference? My grinder head was in the freezer and my meat was super cold some had a little crystal on it
I think the problem that JoeB and I experience are once the meat as some seasoning in it and has been mixed, there is enough protein extracted to make it really sticky , regardless of whether it is very cold or not.
When it sticks to the sides of the stuffer throat you have to use the stomper to get it to feed. Then it sticks to the stomper and the side of the throat and you get some suction action going which makes it worse.
Yes, you can do like Jonathon suggested and drop little bits of ground meat down the throat, but that is pretty much a painfully slow process too.
On my grinder, it doesn’t matter if knife and plate are sharp or not. its just the mechanics of sticky meat in a confined space.
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
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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
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 -
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. JoeJoeB gotcha thanks for the explanation
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JoeB gotcha thanks for the explanation
blackbetty61 You’re very welcome Sausage Warrior. The more you know, the luckier you get
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JoeB gotcha thanks for the explanation
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
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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
JoeB no worries Joe, I’m no rookie, but don’t have near the yrs experience you do…always learning …happy stuffing
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JoeB no worries Joe, I’m no rookie, but don’t have near the yrs experience you do…always learning …happy stuffing
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smokinbubba Do you 2nd grind and then mix and stuff?
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.
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