Grind question

Discussion in 'Sausage' started by stevensondrive, Dec 8, 2015.

  1. I've always done the double grind method for making sausage from butts. Course then fine. What would happen if I just did a fine grind? Bad things? 😂😂

    I'm just thinking it takes so long when I hafta soft freeze the meat between grinds.

    Thanks
    Steve
    Grinder is LEM 8
     
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I'm very interested in the answers you get because I always single grind because I am lazy haha
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I usually grind only once... seasonings added while the meat was chunked.... BECAUSE it's a PITA to stuff ground meat through the grinder for a second time....
     
    stevensondrive likes this.
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    How long do you leave chopped meat with the spices? Won't spices stick to the grinder?
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I thoroughly mix the spices, cure etc. into the chunks.... the chunks are ~1" square.... let sit in the refer for a few hours to cool back down.... then grind and stuff... the meat wipes the grinder very clean... then the sausage sits in the refer overnight before smoking...
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    How about this, I grind then hand mix the ingredients in. Typically only do one grind as I like a courser blend.
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Yep one grind for me and mix by hand,,,, 

    A full smoker is a happy smoker

    DS
     
     
  8. We like this texture for most of sausages...first coarse grind then take half of the grind and run it thru the fine plate then mix the two back together. So its a two grind for us.

    Tom 
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    A really fine grind is a pain for first run, at least it is for me.

    Most of the time, I course grind the lean and then medium grind the fatty. By the time I mix, mash, smash, and gloop it all together in the lug, it's almost emulsified. :biggrin:

    Now, if I'm using my mixer, for large batches, I medium grind and run with it.

    The only time I grind twice is for hotlinks. But, like Dave said, it's a PITA
     
  10. smokeymose

    smokeymose Master of the Pit

    I'm still a newbie as far as sausage, but I just grind once with the course plate. Once you've done your mixing, it all gets mooshed up fine anyway.
    Why the extra work?
    Just my 2 pennies....
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sometimes it depends upon the sausage type you're making. When I make bologna, hot links, and liver sausages, I want the grind emulsified. At that point, I'll grind twice, and sometimes even use the food processor after the final grind and mix.

    Other sausages, like my ABT sausage, I want a very course grind and will use my 3/8 plate and then use the tub mixer so as not to emulsify too much.

    Krakowsa sausage, which really rocks, has a combination of fine emulsion meat and cubes (1/2"cubes) all mixed together. So, lots of reasons. :biggrin:

    Trust me, it gets even more confusing later! LOL
     
  12. fine grind and hand mix for my sausage  ................ I double grind my deer burger
     
  13. smokeymose

    smokeymose Master of the Pit

    OK, my humility meter just pegged.
    That being said; What's a Krakowska sausage:icon_lol:
     
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  15. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I use to double grind course to fine. But now I just go to the fine plate. Then season when its done. Mix well and stuff.

    I say try it both ways and see what you like. Thats what I did.

    Also when I had my small grinder I would have to double as it wasn't powerful enough to give me a good grind strait to the fine plate. It was a smaller $79 grinder. Now I have a 1/2hp Cabela's unit. Its only the #8 neck but has plenty of power to get thru the meat with out heating up the grinding plate too much.
     
    Last edited: Dec 9, 2015
  16. Ok I tried the 1 grind method. I'm sold!!! 👍🏻👍🏻

    I'm making breakfast sausage patties btw.
     
  17. What size plate are you all using when only doing one grind?
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That all depends on the "tooth feel" you are wanting... for taco meat, I use the large hole plate.... for breakfast sausage, I use a medium plate... for beef sticks, I use the small plate and mix until it turns "pasty"....
     
  19. What about sausage like bratwurst or Italian in casings?

    I like the idea of a single grind. I've been grinding with the large plate then the smallest plate for all my stuff. Im gonna try the large plate only on my next burger grind.
     
  20. reinhard

    reinhard Master of the Pit OTBS Member

    I  grind just once through a 3/8th inch plate then mix most of the time.  This is kind of the middle between fine and course.  Kielbasa I run twice through my course plate.  So like Cranky Buzzard said, there are exceptions but I do like the one time grind and mix.  Reinhard
     
    Last edited: Dec 17, 2015

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