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A Whole New Level of Clueless

post #1 of 9
Thread Starter 

I received this contraption for Christmas along with a vertical sausage squisher. Just unpacked it. I thought some fresh ground beef would be an easy way to figure out how it works. So today I'm going to attempt to make it sing.  Look like I have 3 discs  

Which one is best for fresh ground hamburger patties? 

Thanks!

b

 

post #2 of 9
The disc on the left is fine grind. The disc in the middle is for a coarse grind and the disc on the right is for stuffing sausage...... I would use the fine for hamburger

Joe
post #3 of 9
We use the medium blade for most of the meat. And use the fine for a small potion and mix together. If we do five pounds we do four pounds medium one pound fine a then mix together. Chuck makes good burger. Make sure you have the meat partially frozen it wil grind better.
post #4 of 9

For hamburger patties, I like fine but if you are making chili or mulligan stew, I prefer coarser ground beef.

 

Disco

post #5 of 9

Small holes for burger, medium holes grind meat for sausage,large holes use after mixing sausage meat with spices to regrind and blend and stuff sausage casings all at same time using the stuffer attachment for the sausage type you are doing.

post #6 of 9

Nice kitchen

post #7 of 9
Quote:
Originally Posted by boykjo View Post

The disc on the left is fine grind. The disc in the middle is for a coarse grind and the disc on the right is for stuffing sausage...... I would use the fine for hamburger

Joe

yeahthat.gif

post #8 of 9
Quote:
Originally Posted by Joopster View Post
 

Nice kitchen

Ditto!! Makes my kitchen look like a tiny box. I love the pot filler over the stove, always wanted one of those.

post #9 of 9
Thread Starter 

Thanks for the help guys.  I ground 8 pounds in nothing flat.  Kind of fun. I'll be interested in if I can taste any difference. Cheese burgers in a few hours.

 

And thanks for the complements on my hangout.  That is the area the family congregates on Sundays. The first of a long list of remodels we are considering. 

Brian

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