duckhunt
Well-known member
Another vote for large run through twice.
What size holes in your grinding plate you use?
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Hem
Well-known member
Not certain there is a correct answer.
Probably depends to some degree what size grinder someone is using( horsepower) and what their expectations are for a final product.
Mark1970
Member
Depends on the meat.
For domestic pork sausage I do a single pass on the 7mm plate.
For wild hog, which is a little tougher, I want the grind to be a little finer, so I do first pass through the fan plate, and then a second pass through the 7mm plate.
For duck meat, single pass is all I can do, else it turns to slime.
Also, it seems to me that how sharp the grinder knife, how fast the auger, and how cold the meat is will change the grind profile even for the same plate hole size.... so I make adjustments on the fly.
For domestic pork sausage I do a single pass on the 7mm plate.
For wild hog, which is a little tougher, I want the grind to be a little finer, so I do first pass through the fan plate, and then a second pass through the 7mm plate.
For duck meat, single pass is all I can do, else it turns to slime.
Also, it seems to me that how sharp the grinder knife, how fast the auger, and how cold the meat is will change the grind profile even for the same plate hole size.... so I make adjustments on the fly.
RobG
Well-known member
Surprised at the answers. I use the fine plate one time through for everything from no fat burger to sausage.
hamburger patties seem to hold up well enough without fat, but maybe I’ll try the 3/8” plate to compare.
hamburger patties seem to hold up well enough without fat, but maybe I’ll try the 3/8” plate to compare.
2rocky
Well-known member
Bumping this back up to stimulate discussion. Bought a second hand LEM #8 big bite and put some of my Mule deer through it.
Added 20 % Beef fat by weight. (think this was too much) First Grind 10 mm, second grind 4.5 mm. Seemed a little too fine and pink rather than red with white specks. Smash burgers were great though...
I'm considering getting a 6 mm plate for second grind. worth the $ ?
Also stuffing Burger bags and eying the foot pedal and 2 inch tube...I've got 50 pounds of elk trim defrosting in garage fridge and itis taking its sweet time..
Added 20 % Beef fat by weight. (think this was too much) First Grind 10 mm, second grind 4.5 mm. Seemed a little too fine and pink rather than red with white specks. Smash burgers were great though...
I'm considering getting a 6 mm plate for second grind. worth the $ ?
Also stuffing Burger bags and eying the foot pedal and 2 inch tube...I've got 50 pounds of elk trim defrosting in garage fridge and itis taking its sweet time..
I generally recommend grinding twice. Once through a course plate then through a finer plate. Depending on the size of your grinder the course would be 8 to 10 mm.
The fine depends on what you want and the product you’re making. Commercially we use a 1/8” plate for burger and 3/16” for sausage. I find smaller home grinders cut slower. So I stepped up a size for them.
For burger I’d try a 3 or 4 mm plate. For Sausage I’d try a 5mm plate.
Summer sausage or snack sticks generally get the same grind as burger. Final grind size it up for personal preference. Some people do prefer a courser grind.
I don’t recommend a single pass through a finer plate plate. It is gentler on the meat and equipment to step down gradually in two grinds. Your equipment will last longer and if done right the texture should be better.
The fine depends on what you want and the product you’re making. Commercially we use a 1/8” plate for burger and 3/16” for sausage. I find smaller home grinders cut slower. So I stepped up a size for them.
For burger I’d try a 3 or 4 mm plate. For Sausage I’d try a 5mm plate.
Summer sausage or snack sticks generally get the same grind as burger. Final grind size it up for personal preference. Some people do prefer a courser grind.
I don’t recommend a single pass through a finer plate plate. It is gentler on the meat and equipment to step down gradually in two grinds. Your equipment will last longer and if done right the texture should be better.
huntin24/7
Well-known member
I use the plate with the larger holes and grind everything twice through. I do that for burger, sausage, ground jerkey, salami, etc.
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