It seems to be several opinions on this. Some just run it through a medium plate and go. Others run it through a coarse plate then mix in the seasonings and then regrind through a fine plate. While others grind through a coarse plate then a fine then mix and go.
Is one process better than the other , or is it just a preference?
Hi Fairchase,
I get my venison ground from the processor and he uses a medium plate. I never regrind it when I make it into sausage and snack sticks and the texture is just fine.
Carolyn
I tend to do lean meats with a medium grind and fatty meats, course grind then medium grind.
I did mine with a coarse then fine. Thought it was to much. Next time going to try just medium.
My Cabelas .5 HP commercial grinder came w/ a 4.5, 7 and 10 mm plates (called fine, medium, course on their web site). I felt the 4.5 was too fine and the 7 too course. So I got a 6 mm from Weston, and really like it.
I cut my meat into about 3/4 x 3/4 x about 5 inch strips, mix it w/ the spices and enough water to make it slimy, and run it thru the grinder, letting it do the mixing.
So 6 mm is what I vote for. I've used it for snack sticks, summer sausage, brats and kielbasa.
get smokin
drano
I grind first with the 7mm, then mix everything in and do a second grind with 4.5.
Mike
I proses my own deer (and the sons and the neighbour's) and all the trimings (about 80 lb) I grind through the course plate and straight into 5 lb freezer bags tie and freeze. Then just stack them like fire would in the freezer. When I make sausage then grind through the med plate.
If you grind with the fine plate your emulsifying the meat, Good for hot dogs. I use my med plate for 90% of the sausage and sticks i make.
nepas
I only tried the fine plate once . I also found that it made my venison the consistancy of baby food. So I just grind mine once through a 3/16 and go.
Thanks for the replies.
I am in the Course then Medium group. Either way you go put your seasonings on the meat before you grind then the grinder does the mixing for you.