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-   -   Sausage Makers - How fine do you grind? (http://www.bbq-brethren.com/forum/showthread.php?t=147834)

gtr 11-15-2012 01:14 PM

Sausage Makers - How fine do you grind?
 
Just curious to see what others are doing and why.

I grind with a KA mixer attachment. Lately I just grind through the coarse plate once, which seems to give a decent texture. I do this for both bulk and link sausage.

So what do y'all do, and do you do the same for bulk and link?

chad 11-15-2012 01:30 PM

It depends on the sausage, but most get coarse grind. I use a KA for grinding, too. the important thing is that you like it.

Swamp Donkeyz BBQ 11-15-2012 01:36 PM

I grind my regular sausage pretty coarse.


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BobBrisket 11-15-2012 01:40 PM

I only grind it once and that's a course grind.

Brother Matt 11-15-2012 02:03 PM

Depends on the sausage for me. I do try to only grind once, regardless of size, otherwise it starts to turn into paste. For loose sausage like breakfast I like the fine plate, which on my machine is 3/16". For brats and other cased sausages I typically run the coarse plate, which is 3/8". I just did a big run of breakfast sausage and used Alton Brown's recipe. It looks pretty strange at first blush, but it is the best breakfast sausage I've made yet.

cholloway 11-15-2012 02:38 PM

Coarse. Especially chili meat but includes hamburger, ground beef or pork and sausage. I did modify the fine plate to open the sides for sausages that have rice in it. I don't like the rice ground up much.

GARNAAL 11-15-2012 03:01 PM

it all depends on what ype of sausage you want to make...
 
for hotdogs and typical emulsified sausages you use a fine plate 1/8 to 3/16 inch (grind 1x or 2x) or you can even grind the meats in a kitchen machine with a rotating knife until you get a fine emulsified paste..

for Salami types and typical cured/air dried sausages you use the larger plates , 3/8 inch or 10 mm.. and make sure you partly freeze the meat and fat to get a nice clean and rougher cut without smearing the paste ...

for our hamburgers and gyros I grind with the 3/8 inch plate..

boatnut 11-15-2012 03:03 PM

for sausage, I mostly use the 6mm plate which is close to 1/4" holes.

GARNAAL 11-15-2012 03:04 PM

it all depends on what type of sausage you want to make...
 
for hotdogs and typical emulsified sausages you use a fine plate 1/8 to 3/16 inch (grind 1x or 2x) or you can even grind the meats in a kitchen machine with a rotating knife until you get a fine emulsified paste..

for Salami types and typical cured/air dried sausages you use the larger plates up to 3/8 inch or 10 mm.. and make sure you partly freeze the meat and fat to get a nice clean and rougher cut without smearing the paste ...

for our hamburgers and gyros I use the 3/8 inch plate..

bigabyte 11-15-2012 03:22 PM

I use a KA grinder, and in most cases just a coarse grind is what I want. If I want the sausage to be a smoother then I run it again through the fine plate. It's generally a judgement call as I'm making the sausage as to what texture I want, but it's not all that often that I run it through twice Most of the kinds of sausage I make are meant to be coarse.

Wallaby 11-15-2012 03:31 PM

I use a coarse grind for breakfast sausage, but fine for pepperoni, summer sausage, baloney.

Mike

The_Kapn 11-15-2012 03:35 PM

Coarse grind for sausage and ground beef.
By the time I "handle" it some for further processing, it is effectively smaller.
Works for me.

TIM

BobBrisket 11-15-2012 03:57 PM

Quote:

Originally Posted by The_Kapn (Post 2272605)
Coarse grind for sausage and ground beef.
By the time I "handle" it some for further processing, it is effectively smaller.
Works for me.

TIM

True. If you do some more hand mixing to it, it breaks the grind down even further.

IamMadMan 11-15-2012 06:40 PM

For smoked Kielbasa I use an 8mm or a 10mm plate

for other fresh sausages or summer sausage I use a 6mm plate

For Mortadella, Bologna, and frankfurters I use a 3mm Plate grind twice then emulsify with crushed ice before stuffing.

DougMorford 11-15-2012 06:44 PM

I do a course grind for fresh sausage. If I'm adding fat, I'll grind that by itself first, then mix it up into the cubed meat and seasoning. I pre-grind the fat so it's more continuous throughout the sausage. I don't like the texture as much if it's ground more than once.


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