Ever since I've started making sausage I all ways grind once through the large plate then once through the smallest plate. I do this for all my sausage and burger meat.
Is this wrong?
Is this wrong?
If you and your family are happy,with the product you have been making.Why Change anything? I have recipes that call for double grinding,most recipes call for fine grinding the fat.I guess I see a lot of post where people are just using the coarse plate or the medium plate. not to many people talk about using the fine plate.
I also use the fine on my deer meat. Haven't found a hair yet!
for deer burger I grind once thru the course plate and once thru the fine plate .
for sausage,brats or salamis I grind once thru the fine plate which gives a little bit courser sausage texture which I like better