What size plate for Kielbasa...

[bigcitysmoker]

I'm getting ready for my second run of Kielbasa and in an effort to achieve the right consistency I purchased a set of grinder plates for my KA Grinder.

Thinking back on my first Kielbasa run I think I may omit the soy protein with hopes of getting a bit chunkier consistency.

Here are the plates that I purchased...

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• bigcitysmoker
• Dec 19, 2012

Which plate would you use for Kielbasa? Top-left, bottom-left or bottom-right?

I am also going to season/cure the meat before I grind it this time around.

I used soy protein the first time but what really is the benefit of using or not using?

Thanks in advance all!

 

[rexlan]

I would rough grind with the BL plate and then mix my stuff and do a second grind with the TL plate.

If you had one just a tad smaller I would only do a single grind with it.  However, everyone is different and likes a different meat consistency.

 

[plj]

I just single grind for kielbasa, I use a plate smaller than all 4 that you show - therefore I'd say use the top left.

 

[bigcitysmoker]

Thanks for the replies all...

On my first batch I used the bigger of the two kitchen aid plates that it came with... the consistency was too mushy even after putting the cut meat in the freezer.

I'm beginning to think I may have overstuffed the grinder thus causing the bad consistency.
 

 

[boykjo]

Really cant tell what sizes they are... can you take another pic with a dime next to them so we can tell approx. what size they are......Mostly Its all a matter of preference.The top right plate is not for grinding. That is use for stuffing with no blade but I would recommend using a vertical stuffer if you dont have one
 

 

[diggingdogfarm]

Hole sizes are 5/16", 1/2", 5/8" .
As Joe said, the grind is a matter of personal preference.
Don't over tax the grinder, that's bad for the texture.
You want the meat to go through the grinder as cleanly and easily as possible.
If you want a finer grind, you should either dice the meat into very small pieces or grind through the 5/8" plate first.
I never use soy or the like.



~Martin

 

[bigcitysmoker]

Thanks for the replies! I definitely think I overworked the meat going through the grinder... I'll take it slower next batch.

Digging, any differences without soy?
 

 

[diggingdogfarm]

I've never found a reason to use soy or the like when practicing good technique.
Besides, it's horrible tasting stuff and , some say, because of the phytoestrogens it contains, it makes men effeminate. :biggrin:


~Martin

 

[bigcitysmoker]

LOL! Thanks bud! I'll give it a go without soy on the next batch.
 

 

[s2k9k]

I've never found a reason to use soy or the like when practicing good technique.
Besides, it's horrible tasting stuff and , some say, because of the phytoestrogens it contains, it makes men effeminate.

~Martin

No Soy for me!!!

 

[couger78]

{Soy} is horrible tasting stuff and , some say, because of the phytoestrogens it contains, it makes men effeminate.

I've always wondered why after using soy in my sausages, I have a sudden affinity for sappy daytime dramas and the Lifetime channel.

Now it all makes sense....

Kevin

 

[diggingdogfarm]

I've always wondered why after using soy in my sausages, I have a sudden affinity for sappy daytime dramas and the Lifetime channel.
Now it all makes sense....

Kevin

:biggrin:


~Martin