How many grinds?

Tips and tecniques on dryng drying, curing etc.

How many grinds?

Postby Bridgetclyde » Fri Sep 30, 2016 7:55 pm

My sausage makers grinds as it fills the cases. for the Cumberland sausages I am making Is one grind enough if I cut up the meat, pretty fine, add spices etc, mix well and grind directly into the casings, or would I be better with two grinds?
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Re: How many grinds?

Postby NCPaul » Fri Sep 30, 2016 8:05 pm

Welcome to the forum. :D I would suggest that you grind once, then add in the seasonings and mix until you have a good bind to the sausage meat. Then for stuffing you could use a spacer or kidney plate so that the meat doesn't get overworked.
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Re: How many grinds?

Postby Bridgetclyde » Sat Oct 01, 2016 10:02 am

Hmm don't seem to have a spacer or a kidney plate on this model. Guess I'll run it through the large grinder plate, mix in spices and then stuff through the medium grinder and hope that's better than last years.
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Re: How many grinds?

Postby wheels » Sat Oct 01, 2016 1:51 pm

That sounds like a reasonable plan. Keep everything as cold as possible.

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