MOK, Sorry I just saw this post, It seems odd that a large chunk made it through two grinds and the juicer? I do 2 grinds with a 1/8 plate ,season overnight . Then through the juicer and stuff and smoke. IMHO I would not send it through again,maybe pick out any chunks and stuff and eat. Everyone likes a chunky hotdog ! :)
Whatever your final grind is will dictate the final particle size. Some do a double grind through the 1/8” plate then through the juicer. It’s not perfect but it works fine.
Sorry, to be clear, the Beef and Pork had already been through a double coarse grind. I then seasoned and mixed. Then it was sent through the Champion. The "chunks" are not really chunks, just bits that escaped full emulsification it would appear. I ran them as is, cooked them (too long and had a bit of fat out) and fried the first ones up tonight. They are good flavor but I found them a little dense. I will be using a little less fat next time as well. Not perfect but not a total fail. They are good enough to eat but wouldn't win a blue ribbon. Next batch will hopefully be better.
MOK, The beauty of sausage making is that our mistakes are usually edible and the next time around they get better !
Absolutely. I only started cooking in the last few years after picking up a Traeger. Just started in sausage making a couple months ago. I'm pretty religious about keeping notes and tweaking a recipe until I get it where I want it to be. I'll master the hot dog yet!
