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#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?

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

Registered: 10/25/04
Posts: 28457
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
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#7043374 - 01/18/18 01:50 PM Re: Sausage Grinding Questions [Re: gasman777]
unclebubba Offline
Pro Tracker

Registered: 11/07/11
Posts: 1860
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.
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#7045090 - 01/19/18 03:25 PM Re: Sausage Grinding Questions [Re: gasman777]
djs303 Offline
Bird Dog

Registered: 11/05/12
Posts: 364
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.

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

Registered: 09/16/07
Posts: 2563
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!

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