Grinder plate ?????

[dirtworldmike]

Hi all.

Which grinder plates are most used for sausage making. fine, med or course???

Reason  I'm asking is I'm about to purchase a small grinder either the Lem #8 550 watt or the Kitchener #12

The Lem comes with  (2) plates a fine and course. ($99 w/ free shipping)

Kitchenere comes with (3)plates a fine, med and course.     ($99 no free shipping)

Thanks

Mike

 

[confederateknowhow]

I use a medium plate more than anything.

 

[couger78]

I suppose it depends on the variety of sausages being made.

My plates:

(3.0/ 1/8") fine , (4.5mm/3/16")) medium fine, (7mm/1/4") medium, (10mm/1/2") coarse 

Generally speaking—or at least in my experience—the medium fine (4.5mm) plate gets the lion's share of the work as the grind suffices for pretty much any sausage. I'll use the medium (7mm) & coarse (10mm) for lump meat or a 'rougher' texture on chorizos & the like.

The fine plate (3.0mm) I use for ultra-smooth textures such as hot dogs, bologna, mortadella.

Kevin

cache_3022453104.jpg?t=1338331997

• couger78
• Dec 12, 2012

 

[dirtworldmike]

Thanks guys!. I'm going with the LEM grinder and I guess I'll just pick up a few more different plates over time.