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Grinder plate sizes

post #1 of 8
Thread Starter 

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

post #2 of 8
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.
post #3 of 8
Thread Starter 

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!  :points: 


Edited by JP61 - 11/20/14 at 2:05pm
post #4 of 8

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

post #5 of 8
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post
 

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.


Edited by JP61 - 11/20/14 at 3:10pm
post #6 of 8
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.gif
post #7 of 8
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

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.gif

 

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.

post #8 of 8
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.
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