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which blade to use ?

cal1956

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when making country smoked sausage which blade do you use when you grind your boston butt  ? or is it just a matter of personnel preference ?
 

SFLsmkr1

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when making country smoked sausage which blade do you use when you grind your boston butt  ? or is it just a matter of personnel preference ?
Most stick with the medium plate. If you want a finer texture use the fine plate or double grind thru the med plate. The blade stays the same with all the plates.

Your choice.
 

smokin' burt

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cal1956...

I would probably use a 1/4" plate, possibly a 3/16" but nothing finer. I'm going to say because it's a "country" style sausage, it should represent what the Old timers made back in the day. Many times they might not have even had a small hand grinder and chopped the meat with a knife to somewhat of a medium-coarse texture. Bear in mind that texture can alter the taste that one's striving for. I no longer grind my bulk breakfast sausage through a 1/8" plate because I don't care for the tight "rubbery" texture that the fine plate imparts to the sausage. The 3/16" plate is fine enough and I believe the taste is better. I do use the 1/8" plate if I'm grinding venison for burger to use in sauces. When grinding for my meatball recipe, I use a 1/8" plate for the venison and a 3/16" for the pork I put with it. I believe the different grinds meld together nicely without causing the texture of the cooked product to seem "rubbery".

Next time you make a batch of your country sausage, make some with a coarser texture and some with a finer and see which finished product you prefer.

SMB
 
Last edited:

daveomak

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I read somewhere to grind about 1/3 of the meat through a med.-fine plate, grind the remaining meat through a coarser plate... The fine fills the voids, the coarse gives tooth texture to the sausage.. The fat, I grind through the fine plate for a more even distribution, and I grind the fat frozen to stop the smear.... chunk it first...
 

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