Coarsest grind?

[bill ace 350]

Just saw a video of a guy making Polish sausage.
Ground once through a 1/2" plate.

Just pork, black pepper, garlic powder and salt.

Results on video looked good.

Anyone have experience with this coarse of a grind.

 

[DanMcG]

Can't say I ever tried that. Care to share the video Bill?

 

[indaswamp]

I use 16mm plate when making Andouille.....

And 10mm plate is fairly standard when making dried salami.

 

[chopsaw]

No but I bet it's good like that .
Not Polish , but I have done all chunks , no grind at all .

 

[SmokinAl]

I can’t help you, I always do a coarse grind, then add the seasonings & run it thru the med plate. But would be interested in seeing how you like this method.
Al

 

[bill ace 350]

Can't say I ever tried that. Care to share the video Bill?

Here you go....

 

[thirdeye]

I go coarse on my chili grind for both pork and beef.

This is about as coarse as I'll go for a stuffed or bulk sausage for making patties.

 

[smokerjim]

Never used a 1/2 inch plate but I do grind mine once through a 3/8 which comes out good

 

[indaswamp]

I also use a coarse 10 or 12mm plate for chili meat.

 

[SmokyMose]

1/4" is the largest plate I have. I keep saying I want a bigger one but never get around to it.
Interesting video. Thank you!

 

[daveomak]

I generally do a 2 plate grind for eatin' sausages....
I grind about 1/2 the cubed chunks through a 3/8 or 1/2 inch plate and the remainder through a 3/16" plate....
then mix and stuff....
I find the few larger chunks give a tooth texture to the sausage.....
Doesn't have that "hot dog" meat texture....