Grind once or twice??
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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?
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30lbs Brats. 30lbs old style hotdogs
Germany 1800"s emulsified -
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.
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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.
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
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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
JoeB
That’s right, Joe.
Just do all your weighing, cyphering, and batching before partaking, or the quality control goes all to hell. -
JoeB
That’s right, Joe.
Just do all your weighing, cyphering, and batching before partaking, or the quality control goes all to hell.processhead
funny you should point that out… Sounds like man with experience -
funny you should point that out… Sounds like a man with experience
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A guy told me that can happen.
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A guy told me that can happen.
processhead You are a very witty guy. I don’t care what they say about you, you are OK
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Thanks Joe! Most people just think I’m a smart a$$. You probably just don’t know me well enough. lol
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Thanks Joe! Most people just think I’m a smart a$$. You probably just don’t know me well enough. lol
processhead God will judge me by the people i befriend. Thank you Paul. I’m among friends!!!
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