Cook Shack SM055 here…

I’ll be grinding a whole deer (except for the backstrap) and would like your recommendations on the best single grind size. I plan to vacuum package 1 lb bags. I plan on making jerky from ground meat, snack sticks, brats and hamburger patties. I’ll add fat later, when making snack sticks or brats

Single or double grind?

thanks

Joe, thanks for your response. I have a 10 mm plate and a 1/4 inch plate and I’ll assume these are medium sized plates. (I’m new to all this) Which of these would be best?

read the ground jerky information and it mentioned, “to internal temp of 160F”…how do you measure the internal temp of jerky when it so thin?