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What Did You Do Today?
bjrogg:
Nice Eric.
I just took all my grind meat out of freezer yesterday to slowly thaw. Going to make some summer sausage and burger. Have some pork shoulder to mix for fat. I usually get gifted several deer every year. I just cut my grind to size and then vacuum pack it in big bags. Then after the end of season I grind it all at once.
Bjrogg
Eric Krewson:
What size plate do you use bjrogg? I have three that came with the grinder, two are tiny and grind too fine, the one I use has triangle holes and is pretty course.
My brother, the butcher, said his shop ground 500K # of burger a year and used a 3/8" plate and did double passes with it.
Pappy:
Not sure what size hole I use but I never double grind mine, never have and it turns out fine, I don’t do 5k but do several hundred pounds a year. Pappy
bjrogg:
I don’t remember what size for sure but I think it’s finer than that Eric. Think I have two sizes I think a 3/8” and a smaller one.
I do like Pappy. I just grind once with the smaller one. I like to have my meat really cold almost partially frozen. It grinds much better cold.
Bjrogg
bjrogg:
This is the one I use Eric.
It’s not marked but it seems to be 1/8” or so . I have tried using the 3/8” for first grind. Then mixing everything and grinding again with 1/8” but it seems like it went through whole better than re ground. With my grinder it goes through the small one really well whole. Especially really cold
Bjrogg
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