Grinding plate Uses

Discussion in 'Sausage' started by malcolm h, Dec 30, 2015.

  1. Does anyone have a list that shows the plate/grind size they use for making different types of sausages.

    I've seen a few recipes that describe coarse plates as medium, and other recipes that deem medium as fine. etc....

    Any thoughts??

    thanks in advance,

    Malcolm
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    MH, I use 3/16 or 1/4 for most all burger and sausage grinds .
     
  3. Would you consider these plates (1/4 & 3/16) medium grind?
    The recipes I'm using call for a coarse and medium grind.
    They are from the book: The Sausage - making cookbook by: Jerry Predika

    Thanks for your input. I guess I can start big and regrind if it's weird.
    I have 12mm, 10mm, 6mm, and 4mm plates.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    MH, Your 12mm is 1/2 ,10mm is 3/8, 6mm is 1/4 and 4mm is 3/16 so you have the plates covered. Course maybe the 3/8 and medium maybe the 1/4. I'm not really sure as most recipes I use call for a size in mm or inches. I would consider 1/8 to be fine and I rarely use that size.
     
    Last edited: Dec 30, 2015
  5. Thanks for the help.
    I made the sausage today and will stuff some in fresh links tomorrow.
    The Sausage is out of this world!!!
    See recipe below:

    4lbs venison or Elk
    1lb pork fat/Trimmings
    1lb Pork Loin
    3/4 pound Bacon

    Grind venison on a 10mm cutting plate.
    Grind the Loin, Trimmings, and Bacon on a 6mmm.
    Blend together.

    Dry ingredients:

    1/2 tsp garlic powder
    1 tsp. MRS. Dash
    1/4 tsp. Cayenne pepper
    1/4 tsp. Sage
    1/4 tsp. Chinese 5 spice
    2 tsp. Fennel seed
    2 tsp. Crushed red pepper
    1/2 tsp. Dryed Ginger
    1/2 tsp. White pepper
    1 Tbsp. Allegro Marinade
    2 Tbsp. Astor Breakfast sausage seasoning
    1 - 1 1/12 cups of Venison stock or stock of choice.

    Mix all dry ingredients then add the to the stock and Allegro marinade.

    Add these ingredients to your meat mixture.

    Enjoy!!! I pan fried two pieces and was blown away.
    Looking forward to stuffing some of this into hog casing tomorrow.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    MH, Show us some qview pics of the finished product !
     
    Last edited by a moderator: Jan 1, 2016

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