texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
THE DRIFTOR, d_bowdre, HeliarcHand, Grant123, Bigchief99
64479 Registered Users
Top Posters(All Time)
dogcatcher 90,486
stxranchman 53,890
bill oxner 50,360
RKHarm24 44,577
rifleman 44,415
BMD 41,009
SnakeWrangler 40,181
Big Orn 37,484
txshntr 35,379
Facebook
Forum Statistics
Forums45
Topics419,485
Posts6,095,238
Members64,479
Most Online16,728
Mar 25th, 2012
Print Thread
Sausage Grinding Questions #7043213
01/18/18 05:01 PM
01/18/18 05:01 PM
Joined: Aug 2014
Posts: 56
B
Bobvilla Offline OP
Outdoorsman
Bobvilla  Offline OP
Outdoorsman
B

Joined: Aug 2014
Posts: 56
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?

Re: Sausage Grinding Questions [Re: Bobvilla] #7043352
01/18/18 07:21 PM
01/18/18 07:21 PM
Joined: Oct 2004
Posts: 28,851
Texas
R
redchevy Offline
THF Celebrity
redchevy  Offline
THF Celebrity
R

Joined: Oct 2004
Posts: 28,851
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
Re: Sausage Grinding Questions [Re: Bobvilla] #7043374
01/18/18 07:50 PM
01/18/18 07:50 PM
Joined: Nov 2011
Posts: 2,015
Collin County, TX
U
unclebubba Offline
Veteran Tracker
unclebubba  Offline
Veteran Tracker
U

Joined: Nov 2011
Posts: 2,015
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: txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...
Re: Sausage Grinding Questions [Re: Bobvilla] #7045090
01/19/18 09:25 PM
01/19/18 09:25 PM
Joined: Nov 2012
Posts: 428
Jackson County
D
djs303 Offline
Bird Dog
djs303  Offline
Bird Dog
D

Joined: Nov 2012
Posts: 428
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.

Re: Sausage Grinding Questions [Re: Bobvilla] #7045126
01/19/18 09:51 PM
01/19/18 09:51 PM
Joined: Sep 2007
Posts: 2,573
North Texas
oldoak2000 Offline
Veteran Tracker
oldoak2000  Offline
Veteran Tracker

Joined: Sep 2007
Posts: 2,573
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!

Previous Thread
Index
Next Thread


© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
UBB.threads™ 7.6.2