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What size holes in the grinder plates to use?

rexlan

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For general sausage like salami, snack sticks, kielbasa what are the prefered size of the grinding plates to use.

I generally grind through my largest plate and then a second grind through a 1/4" plate.

This new grinder I bought seems to have a bad set of sizes.  The large plate is 10 mm and the other plate is 4.5 mm.  One seems too big and the other too small.  What should I buy?

thanks
 

boykjo

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Yeah... those sizes are weird...... My large plate is a 7mm and my small plate is a 4mm.... I use my 7mm for sausages which gives it a meaty texture and use my 4mm for sticks, summer sausage and dogs....
 
 

daveomak

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rexlan, morning....   Depending on texture, I will grind part through the small plate and some through the larger plate...  I usually grind all the fat through the small plate for better distribution in the finished product...  Dave
 

boykjo

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It certainly looks identical to a lem.......I only double grind when doing hot dogs then I have a small sunbeam food processor I puree with... small amounts at a time......I am in the market right now looking for a machine to puree... I am looking at the vitamix and the ninja food processors.. something heavy duty but I dont know if they will pass the test of time........ Cougar 98 (Kevin) does double grinds that come out nice....

  http://www.smokingmeatforums.com/t/126739/german-bockwurst-with-many-pix 

Dont know why the first one wont show....Just search  german bockwurst and take a look

 http://www.smokingmeatforums.com/t/125079/smoked-beef-knackwurst-with-pix
 
 
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rexlan

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I bought this food processor and will say I am very impressed.  I made a 10# batch of deer dogs with it.  Did a fine grind on the meat/fat then into this machine and drizzled water in it.  Made a nice puree and it was quick.   I only put a lb or so in at a time but it was like 20 seconds and done.

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I had a Vitamix many years ago ... very expensive and grossly overrated IMO.  I actually gave it away.

I have been grinding through my stuffer plate than through a 5/16
 

diggingdogfarm

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The plate you use depends on your personal preference for texture, I like a courser grind, 10mm plate (3/8"), like what is used for classic cold smoked kielbasa that I had in Poland. I grind snack sticks finer.

Photo by Papla in Poland.

The Guide Series and LEM grinders are quite different, but the Guide Series does seem to get some really good reviews.

~Martin
 
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SWFLsmkr1

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I only double grind if i want a fine emulsion. Thru the med plate 2x.
 

kadoka

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Rexlan, I bought a LEM's #12, 3/4 hp grinder this summer and it does not look like the Pro Series you show. Not sure what brand Gander

offers.
 

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