Double grind?

[bobrap]

Thought I'd see what you're thoughts were on double grinding. I'm making hot Italian and my first grind was through a 7mm plate. i thought I'd try mixing in the spices with my
kitchen aid and I noticed what seemed to a fair bit of longer pieces of what may be silverskin (?). Just a little worried how that will come out in the finished product. That's what prompted the question. Should I not worry about it and press on? Any help/suggestions is always appreciated. Thanks

 

[motocrash]

You're gonna get what I call "spitters",hard little chunks that I "ptuh".A second grind will obviously make them smaller.
Next time take better care in trimming.

 

[bobrap]

Agree with the care in trimming. Do that with venison, but, pork I just cut off the big, obvious bad stuff. My main concern here is the texture of the meat after another grind.

 

[motocrash]

That call is up to you.Chill it well and second grind little and see how it looks/feels.

 

[pineywoods]

I don't do as much sausage as many around here do but I almost always double grind. Usually it's course then med or fine plates for me

 

[smokerjim]

I usually double grind with coarse 5/8 plate, as you see everyone does it different, don't know how big the pieces are your talking about but can't you pick them out.

 

[tallbm]

This may be a preference thing.
I like course ground sausage. In TX you can find that at places that do sausage and those happen to be my favorite sausages over the emulsified solid stuff.

I only grind once in my sausage and heck I even go to larger grind plates to get the coarser grind. I have noticed that when mixing in seasoning the meat often becomes pasty anyway thereby acting like another "grind" in theory so I don't bother with a double grind.

 

[sandyut]

I second tallbm on this. I grind all grind meat medium course (not sure of the size, the middle of the three plates it came with) once. pork and chicken seems to break down the more its handled after grinding

 

[R Blum]

Third for tallbm. Always just a single grind.

 

[crazymoon]

BR, I double grind when mixing two different meats(pork/venny or beef /pork). One grind through a 3/16 or 1/4 inch plate for straight pork sausage,cold meat and cold grinder helps along with sharp grinder knife matched with the plate.

 

[JckDanls 07]

I'm with tallbm as well.. I like a coarse sausage... but when I do snack sticks and small cased breakfast sausage I will second grind HALF of the first coarse grind... Also I find it breaks down more when mixing ...

It's all a matter of preference as stated above..

Edited to say... The half that I grind a second time is through the fine plate

 

[bobrap]

Thanks everyone for the info. Gonna leave it as is and just do some better trimming next time. Thanks again!