How Many Grinds

[mlevimadden]

I grind once through the large plate for buger. I tried doing the same for sausage (bratwurst, summer sausage, and snack sticks) and couldn't ever get the right texture with a single grind, so now I add a second grind through the small plate for sausage.

 

[Mike D Texas]

When you say “large plate” and “small plate” what size or plate numbers are you talking?

Mine always gets mushy when grinding the 2nd time through a 7mm plate after coarse grinding through a 10mm plate first.


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[doc holiday13]

for basic burger... 3/16" or 4.5mm.

Most bratwurst sausage you should go for a 1/8" plate or 3mm plate and a single grind. If you were making a chilli or soup then use a 3/8" plate or a 10mm plate

2 or more grinds are only needed for things like texture. Hot dogs generally get like 5 grinds, Your plate getting clogged sounds like a blade sharpness and plate issue. I have a #32 that I got for the same price as a #22 but even still its ever taken more than 10 minutes for a 2nd or 3rd grind so I can't see why it should take more than 20 minutes for a 2nd grind

 

[GreenNDark Timber]

Just circling back on this post. I killed a deer in November and tried several different grind types. I single ground some with the small (3/16") plate, single ground some with the medium (1/4") plate and double ground some with the large and small plate.

After cooking all three I've decided if you blindfolded me and sat them all in front of me cooked I could never tell you which was which. For what I use the meat for, which is just ground meat (no sausage, brauts, etc) I've realized I'm just wasting my time with 2 grinds and will be using the med plate and a single grind from now on.

 

[camping1601]

Single grind with a 3mm-1/8'' has been our go to for everything for probably 15 years now.

 

[doc holiday13]

Single Grind using 3/16 plate for burger. Make sure you've greased and chilled the grinder head and the meat is ice cold, possibly even slightly frozen still

 

[brandonmacd1]

2 grinds definitely takes longer but have found the texture after to be well worth it

 

[Snowwolfe]

Two grinds for me. Second grind is a little more difficult but we run 25 pound batches so it isn’t to difficult to get it really chilled down for the second grind. I think the most important reason to grind twice is fat distribution and insure for getting rid of any potential bone chips.