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which blade to use ?

post #1 of 5
Thread Starter 

when making country smoked sausage which blade do you use when you grind your boston butt  ? or is it just a matter of personnel preference ?

post #2 of 5
Quote:
Originally Posted by cal1956 View Post
 

when making country smoked sausage which blade do you use when you grind your boston butt  ? or is it just a matter of personnel preference ?

Most stick with the medium plate. If you want a finer texture use the fine plate or double grind thru the med plate. The blade stays the same with all the plates.

 

Your choice.

post #3 of 5
Thread Starter 

thanks for answering such a rookie question

post #4 of 5
Quote:
Originally Posted by cal1956 View Post
 

thanks for answering such a rookie question


YW

 

Ask away, someone will help.

post #5 of 5

cal1956...


I would probably use a 1/4" plate, possibly a 3/16" but nothing finer. I'm going to say because it's a "country" style sausage, it should represent what the Old timers made back in the day. Many times they might not have even had a small hand grinder and chopped the meat with a knife to somewhat of a medium-coarse texture. Bear in mind that texture can alter the taste that one's striving for. I no longer grind my bulk breakfast sausage through a 1/8" plate because I don't care for the tight "rubbery" texture that the fine plate imparts to the sausage. The 3/16" plate is fine enough and I believe the taste is better. I do use the 1/8" plate if I'm grinding venison for burger to use in sauces. When grinding for my meatball recipe, I use a 1/8" plate for the venison and a 3/16" for the pork I put with it. I believe the different grinds meld together nicely without causing the texture of the cooked product to seem "rubbery".

 

Next time you make a batch of your country sausage, make some with a coarser texture and some with a finer and see which finished product you prefer.

 

SMB


Edited by SMOKIN' BURT - 4/26/15 at 1:15pm
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