Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
SSofSC, doncoyote, WishWa, Lp14301, Foose
63267 Registered Users
Top Posters
dogcatcher 85009
stxranchman 52196
RWH24 44568
rifleman 44339
bill oxner 43604
BOBO the Clown 43129
BMD 40664
Big Orn 37484
txshntr 35063
SnakeWrangler 32458
facebook
Forum Stats
63267 Members
46 Forums
446128 Topics
6148071 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#7043213 - 01/18/18 11:01 AM Sausage Grinding Questions
gasman777 Offline
Outdoorsman

Registered: 08/11/14
Posts: 54
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?

Top
#7043352 - 01/18/18 01:21 PM Re: Sausage Grinding Questions [Re: gasman777]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 27327
Loc: Texas
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. 2cents
_________________________
It's hell eatin em live

Top
#7043374 - 01/18/18 01:50 PM Re: Sausage Grinding Questions [Re: gasman777]
unclebubba Offline
Pro Tracker

Registered: 11/07/11
Posts: 1410
Loc: Collin County, TX
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.
_________________________
Originally Posted By: LandPirate
...women can be some deceitful, cheating, betraying, lying, scheming, conniving creatures.

Originally Posted By: txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...

Top
#7045090 - 01/19/18 03:25 PM Re: Sausage Grinding Questions [Re: gasman777]
djs303 Online   content
Bird Dog

Registered: 11/05/12
Posts: 334
Loc: Jackson County
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.

Top
#7045126 - 01/19/18 03:51 PM Re: Sausage Grinding Questions [Re: gasman777]
oldoak2000 Offline
Veteran Tracker

Registered: 09/16/07
Posts: 2507
Loc: North Texas
Originally Posted By: gasman777
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!

Top



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide