View Single Post
Old 11-15-2012, 03:01 PM   #7
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
Default 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..
food bloggin at
GARNAAL is offline   Reply With Quote

Thanks from:--->