Grinder plate sizes

jp61 · Nov 18, 2014

Hey guys!

Thinking of giving bologna a shot. Instructions with recipe suggests two grinds before emulsifying, first with 3/16", second with 1/8" plate. My smallest plate is 4.5mm. I'm thinking that's close enough..... no?

Also, when a sausage recipe calls for bacon are they talking bacon or belly?

Thanks

crankybuzzard · Nov 19, 2014

The 4.5mm will be fine. If you feel that the grind isn't fine enough, chill it really well, and then rune it through again. You can also get a major emulsification for bologna using a food processor after grinding.

Bacon reference is usually uncured bacon, or belly.

jp61 · Nov 20, 2014

Thanks for the help Cranky Buzzard!

I was planning on using my food processor which probably could handle an even bigger plate size grind. My concern was/is temp control during emulsification. Too big of a grind = too much heat and/or ice-water in the food processor? When the time comes I'll give it a shot with the tools I have and see how things turn out.

Again, thanks for the reply!

bluewhisper · Nov 20, 2014

Grind it outside! I challenge you to overheat. You're probably a few degrees colder than I am here.

jp61 · Nov 20, 2014

BlueWhisper said:
Grind it outside! I challenge you to overheat. You're probably a few degrees colder than I am here.

Yeah, its been pretty darn cold this week. Warmer temps on the way though.

I wasn't specific enough with my original post. I like doing things the best way if possible. My question should have been....

Is 4.5 mm grind small enough for emulsification in a food processor, without heat issues?

I'm thinking.... the bigger the plate size (holes in plate) the longer it takes to emulsify in the processor, creating more heat than one would if using an 1/8" plate the recipe suggest to use for the second grind.

crankybuzzard · Nov 20, 2014

In weight, how much are you talking about emulsifying? Small batches can be done in a food processor that has been chilled in the freezer, blade as well. Some fine ice chips will work as well. 4.5 will be fine in the processor.

I like the outside in the snow idea! :sausage:

jp61 · Nov 20, 2014

CrankyBuzzard said:
In weight, how much are you talking about emulsifying? Small batches can be done in a food processor that has been chilled in the freezer, blade as well. Some fine ice chips will work as well. 4.5 will be fine in the processor.

I like the outside in the snow idea!

I haven't got that far yet, not sure of total weight. I would imagine 2 - 2.5lb batches at a time in the food processor.

This may seem petty to some, but, I've never made this type of sausage before and just trying to avoid mistakes, so I don't end up with dog food.

crankybuzzard · Nov 20, 2014

You won't end up with doggie treats if you follow the directions and such. With an emulsified sausage, such as bologna, fat smear isn't AS bad as a course grind if it's not cold enough.

Also, keep in mind, 4.5mm = .177" and 1/8" = .125".... Not much of a difference in the sausage grinding world...

I wouldn't sweat it the first time and see just how emulsified it gets when you mix it and squish it all up with your hands. For my hot links, I run the meat through my 1/8" plate twice and the consistency ends up almost exactly like the links I grew up with.

Search

Search

Grinder plate sizes

jp61

Master of the Pit

crankybuzzard

Smoking Guru

jp61

Master of the Pit

bluewhisper

Master of the Pit

jp61

Master of the Pit

crankybuzzard

Smoking Guru

jp61

Master of the Pit

crankybuzzard

Smoking Guru

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

Lost my dad yesterday

On the Edge of Trying Sausage Making

Took a stroll this afternoon

Don't let your Meatloaf