which blade to use ?

Discussion in 'Sausage Makers' started by cal1956, Apr 26, 2015.

  1. cal1956

    cal1956 Smoking Fanatic

    when making country smoked sausage which blade do you use when you grind your boston butt  ? or is it just a matter of personnel preference ?
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Most stick with the medium plate. If you want a finer texture use the fine plate or double grind thru the med plate. The blade stays the same with all the plates.

    Your choice.
     
  3. cal1956

    cal1956 Smoking Fanatic

    thanks for answering such a rookie question
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    YW

    Ask away, someone will help.
     
  5. cal1956...

    I would probably use a 1/4" plate, possibly a 3/16" but nothing finer. I'm going to say because it's a "country" style sausage, it should represent what the Old timers made back in the day. Many times they might not have even had a small hand grinder and chopped the meat with a knife to somewhat of a medium-coarse texture. Bear in mind that texture can alter the taste that one's striving for. I no longer grind my bulk breakfast sausage through a 1/8" plate because I don't care for the tight "rubbery" texture that the fine plate imparts to the sausage. The 3/16" plate is fine enough and I believe the taste is better. I do use the 1/8" plate if I'm grinding venison for burger to use in sauces. When grinding for my meatball recipe, I use a 1/8" plate for the venison and a 3/16" for the pork I put with it. I believe the different grinds meld together nicely without causing the texture of the cooked product to seem "rubbery".

    Next time you make a batch of your country sausage, make some with a coarser texture and some with a finer and see which finished product you prefer.

    SMB
     
    Last edited: Apr 26, 2015

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