Grind plate size effect on fresh sausage?
Posted: Thu Feb 09, 2017 10:20 am
I have a number of plates ranging from 2mm all the way to 15mm, I seem to have settled for 8mm for no apparent reason. However once through 8mm seems to produce a good texture for my rusk/bread free sausage.
But I wonder what the difference of using just a 15mm plate or going for twice through a 2mm. Might a finer grind retain more moisture compared to a coarse grind, or vice versa for eg. I usually just stick to 100% pork shoulder, taking just the skin off so all the fat is used.
But I wonder what the difference of using just a 15mm plate or going for twice through a 2mm. Might a finer grind retain more moisture compared to a coarse grind, or vice versa for eg. I usually just stick to 100% pork shoulder, taking just the skin off so all the fat is used.