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 Sausage Grinding Questions
#7043213
01/18/18 05:01 PM
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Joined: Aug 2014
Posts: 60
Bobvilla
OP
Outdoorsman
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OP
Outdoorsman
Joined: Aug 2014
Posts: 60 |
Looking for suggestions as I'm still learning, last year I did the following:
Sausage: Grind 1/2" first then 1/4" to finish
Snack Sticks: Grind 1/2" first then 1/4" to finish
Ground Hamburger/Venison: Grind 1/4" first then 1/8" to finish
This sound about right?
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Re: Sausage Grinding Questions
[Re: Bobvilla]
#7043352
01/18/18 07:21 PM
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Joined: Oct 2004
Posts: 39,544
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,544 |
I think you are over thinking it. We grind sausage burger all once at I think 1/8 th. The rest is just added wear on the equipment and heating up the meat more. 
It's hell eatin em live
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Re: Sausage Grinding Questions
[Re: Bobvilla]
#7043374
01/18/18 07:50 PM
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Joined: Nov 2011
Posts: 9,930
unclebubba
THF Trophy Hunter
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THF Trophy Hunter
Joined: Nov 2011
Posts: 9,930 |
1/4" grind for Chili meat, 1/8" grind for all other meats. One pass through. the only time I have done two passes was when I was making Bratwurst from some pigs.
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Re: Sausage Grinding Questions
[Re: Bobvilla]
#7045090
01/19/18 09:25 PM
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Joined: Nov 2012
Posts: 629
djs303
Tracker
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Tracker
Joined: Nov 2012
Posts: 629 |
For sausage I use course grind and only grind once. For hamburger I will grind with course grind and then second time with the fine grind. I think it speeds up the grinding and doesn't mash up the meat as bad.
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Re: Sausage Grinding Questions
[Re: Bobvilla]
#7045126
01/19/18 09:51 PM
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Joined: Sep 2007
Posts: 4,294
oldoak2000
Extreme Tracker
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Extreme Tracker
Joined: Sep 2007
Posts: 4,294 |
Looking for suggestions as I'm still learning, last year I did the following:
Sausage: Grind 1/2" first then 1/4" to finish
Snack Sticks: Grind 1/2" first then 1/4" to finish
Ground Hamburger/Venison: Grind 1/4" first then 1/8" to finish
This sound about right? Only 1 pass (already mentioned) and MEAT HALF FROZEN works better too!
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