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  1. malcolm h

    Grinding plate Uses

    Thanks for the help. I made the sausage today and will stuff some in fresh links tomorrow. The Sausage is out of this world!!! See recipe below: 4lbs venison or Elk 1lb pork fat/Trimmings 1lb Pork Loin 3/4 pound Bacon Grind venison on a 10mm cutting plate. Grind the Loin, Trimmings, and Bacon...
  2. malcolm h

    First Prime Rib

    Mouth watering!!
  3. malcolm h

    Smoking venison sausage roll without cooking it

    I believe you have to cold smoke them. If you can do this while keeping temperature under 40° you won't need to add a cure. Any thing above this temperature puts the meat in the danger zone of contamination, hence the need for a cure. I'm in the process of researching the risks of cold smoking...
  4. malcolm h

    Grinding plate Uses

    Would you consider these plates (1/4 & 3/16) medium grind? The recipes I'm using call for a coarse and medium grind. They are from the book: The Sausage - making cookbook by: Jerry Predika Thanks for your input. I guess I can start big and regrind if it's weird. I have 12mm, 10mm, 6mm, and 4mm...
  5. malcolm h

    Grinding plate Uses

    Looking for details on recommended plate sizing for making sausages. I'm currently running a Weston #32 1.5 HP Electric Meat Grinder. Coarse = ?? What size plate and what kind of sausages Medium  "     "       "     "        "     "      "     "     " Regular   "     "       "     "        "...
  6. malcolm h

    Grinding plate Uses

    Does anyone have a list that shows the plate/grind size they use for making different types of sausages. I've seen a few recipes that describe coarse plates as medium, and other recipes that deem medium as fine. etc.... Any thoughts?? thanks in advance, Malcolm
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