Grinder Plates-------

[wkahler]

Maybe this has been on here already but figured i would start at the top with it again!  I did my first run this weekend of breakfast sausage and also of Italian.  Things went well it was a learning curve but all in all it went well with a little help from the wife. 
My question is what is the biggest difference in the finish grinding plate size.  I read the list at the top of the post and it basically said that it determines the texture on the inside of the casing with the "bite" factor and texture.  My thing is with the plate size is that is there a standard plate size that you guys run your mix through once you mix it all up and before you tube it??? 

[Kevin A]

It depends on the final texture you want in your sausage.
For MOST sausages, I use a 4.5mm plate which yields a slightly medium-fine grind which seems to work best for pretty much any sausages.
Some guys do an even coarser grind (6.0mm or larger) which will give a slightly chewier texture. For hot dogs and other emulsified-type meats (bologna, for example), I'll do a second grind with a fine plate (3.0mm), resulting in a smoother texture.

Heres a pic where on the left is a single grind with a 4.5 plate, and on the right, after a 3.0 grind:


These two sausages were done with a single 4.5mm grind. An fairly smooth, even texture but not as 'emulsified' fine:


Smoother texture (3.0mm) on bologna and hot links:

[wkahler]

Dude i love this!!!  This is such a huge help, i totally needed this LOL!!  What type of casing do you use for hotdogs??  I really wanted to get into making those since the kids eat the heck out of them and also camping is coming up!!!  Also do you have a mix of for hotdogs or just go with the grind?-that was directed at anyone on here-

[devo]

This post might help you out or just do a search for hot dogs

http://forum.bradleysmoker.com/index.php?topic=29559.msg352013#msg352013

[smoke em if you got em]

Very nice write up. Thanks for the info.

Mike

[GusRobin]

This post might help you out or just do a search for hot dogs

http://forum.bradleysmoker.com/index.php?topic=29559.msg352013#msg352013

In the hot dog recipe, when you say "lean pork trimmings" what exactly are you referring to? Pork fat trimmed off a butt or loin?

[drano]

Well, I break all the rules on grinding plates--I throw in the 6mm plate for everything--summer sausage, brats, kielbasa, beef sticks, chorizo. 
I'm for speed and efficiency--so the 6mm plate grinds faster.  And I like the course texture of the 6mm plate for everything I've made.  I've never re-ground. 
So, do what the recipe calls for, or experiment, and see if you like it that way.  If you like it, thats all that matters.

[Kevin A]

I like the course texture of the 6mm plate for everything I've made.  I've never re-ground. So, do what the recipe calls for, or experiment, and see if you like it that way.  If you like it, thats all that matters.

Bingo! These aren't EXACT rules for grinder plate usage—it all depends on personal preference of the maker and the consumers.  :)

Kevin

[Kevin A]

In the hot dog recipe, when you say "lean pork trimmings" what exactly are you referring to? Pork fat trimmed off a butt or loin?

Not fat, but the lean bits 'trimmed off' larger pork sections. I often have some leftover pork pieces (both the fat and the lean) from certain recipes that i keep bagged up for future use. If you're using a pork butt, then simply use the leaner pieces. Bottom line = use lean pork.

Kevin

[GusRobin]

In the hot dog recipe, when you say "lean pork trimmings" what exactly are you referring to? Pork fat trimmed off a butt or loin?

Not fat, but the lean bits 'trimmed off' larger pork sections. I often have some leftover pork pieces (both the fat and the lean) from certain recipes that i keep bagged up for future use. If you're using a pork butt, then simply use the leaner pieces. Bottom line = use lean pork.

Kevin

thanks

[wkahler]

Ok guys thanks for all the help and ideas i guess its going to be trial and error but for the most part this has set me at lest a little bit of a guided path!!