|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-15-2012, 01:14 PM | #1 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
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?
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
11-15-2012, 01:30 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
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.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
Thanks from:---> |
11-15-2012, 01:40 PM | #4 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
I only grind it once and that's a course grind.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
|
Thanks from:---> |
11-15-2012, 02:03 PM | #5 |
Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
|
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.
__________________
Cooking on a crazy contraption... |
|
Thanks from:---> |
11-15-2012, 02:38 PM | #6 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
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.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
|
Thanks from:---> |
11-15-2012, 03:01 PM | #7 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
|
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 http://oldjinks.blogspot.com/ |
|
Thanks from:---> |
11-15-2012, 03:03 PM | #8 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
|
for sausage, I mostly use the 6mm plate which is close to 1/4" holes.
__________________
Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
|
Thanks from:---> |
11-15-2012, 03:04 PM | #9 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
|
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..
__________________
food bloggin at http://oldjinks.blogspot.com/ |
|
Thanks from:---> |
11-15-2012, 03:22 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
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.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
Thanks from:---> |
11-15-2012, 03:31 PM | #11 |
On the road to being a farker
Join Date: 04-17-08
Location: Middletown, Ohio
|
I use a coarse grind for breakfast sausage, but fine for pepperoni, summer sausage, baloney.
Mike
__________________
UDS, '86 Weber Kettle, BBQ Pro Smoker, BBQ Pro Cold Smoke Conversion, Meat House |
|
Thanks from:---> |
11-15-2012, 03:35 PM | #12 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
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
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
|
Thanks from:---> |
11-15-2012, 03:57 PM | #13 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
True. If you do some more hand mixing to it, it breaks the grind down even further.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
|
Thanks from:---> |
11-15-2012, 06:40 PM | #14 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
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. |
|
Thanks from:---> |
11-15-2012, 06:44 PM | #15 |
Found some matches.
Join Date: 02-03-12
Location: Moscow, ID
|
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.
|
|
Thanks from:---> |
|
|