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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-15-2012, 01:14 PM   #1
gtr
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Arrow 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?
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Unread 11-15-2012, 01:30 PM   #2
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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.
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Unread 11-15-2012, 01:36 PM   #3
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I grind my regular sausage pretty coarse.


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Unread 11-15-2012, 01:40 PM   #4
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I only grind it once and that's a course grind.
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Unread 11-15-2012, 02:03 PM   #5
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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.
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Unread 11-15-2012, 02:38 PM   #6
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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.
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Unread 11-15-2012, 03:01 PM   #7
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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..
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Unread 11-15-2012, 03:03 PM   #8
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for sausage, I mostly use the 6mm plate which is close to 1/4" holes.
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Unread 11-15-2012, 03:04 PM   #9
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Default 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..
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Unread 11-15-2012, 03:22 PM   #10
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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.
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Unread 11-15-2012, 03:31 PM   #11
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I use a coarse grind for breakfast sausage, but fine for pepperoni, summer sausage, baloney.

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Unread 11-15-2012, 03:35 PM   #12
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Coarse grind for sausage and ground beef.
By the time I "handle" it some for further processing, it is effectively smaller.
Works for me.

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Unread 11-15-2012, 03:57 PM   #13
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Quote:
Originally Posted by The_Kapn View Post
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.
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Unread 11-15-2012, 06:40 PM   #14
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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.
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Unread 11-15-2012, 06:44 PM   #15
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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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