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Grinding plate Uses

post #1 of 6
Thread Starter 

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

post #2 of 6

MH, I use 3/16 or 1/4 for most all burger and sausage grinds .

post #3 of 6
Thread Starter 
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 plates.
post #4 of 6
Quote:
Originally Posted by Malcolm H View Post

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 plates.


MH, Your 12mm is 1/2 ,10mm is 3/8, 6mm is 1/4 and 4mm is 3/16 so you have the plates covered. Course maybe the 3/8 and medium maybe the 1/4. I'm not really sure as most recipes I use call for a size in mm or inches. I would consider 1/8 to be fine and I rarely use that size.


Edited by CrazyMoon - 12/30/15 at 3:13pm
post #5 of 6
Thread Starter 
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 on a 6mmm.
Blend together.

Dry ingredients:

1/2 tsp garlic powder
1 tsp. MRS. Dash
1/4 tsp. Cayenne pepper
1/4 tsp. Sage
1/4 tsp. Chinese 5 spice
2 tsp. Fennel seed
2 tsp. Crushed red pepper
1/2 tsp. Dryed Ginger
1/2 tsp. White pepper
1 Tbsp. Allegro Marinade
2 Tbsp. Astor Breakfast sausage seasoning
1 - 1 1/12 cups of Venison stock or stock of choice.

Mix all dry ingredients then add the to the stock and Allegro marinade.

Add these ingredients to your meat mixture.

Enjoy!!! I pan fried two pieces and was blown away.
Looking forward to stuffing some of this into hog casing tomorrow.
post #6 of 6

MH, Show us some qview pics of the finished product !

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