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Some tips for the new sausage maker - GRINDING
Posted By: Joe Ames
Date: Tuesday, April 24, 2001 at 8:38 a.m.
It is important to maintain the structure of the meat.
That is, avoid "mashing" the meat. A clean cut is vital to the texture of the finished product.
Regardless of what type or size of grinder you use, The meat shoild be cold, 40 F or less, and the "Knife/ Blade" must be sharp and fit tightly up against the "Plate". It's a good practice to always use the same knife and plate together, be sure to always use the same side of the plate that will come into contact with the knife.
Actually, you can get by without a grinder. There were no grinders when the first sausages were made. Just chop the meat with a knife. :-)
The size of the meat particles that will be eventually be used in your sausage, again, is personal preference. There are “Traditional” sizes of the meat particles, however, at home, it’s what you like that counts.
For the home sausage maker, a simple practice is to first use a coarse grind, mainly to get the meat into a mangeable form, and to catch any bone or unwanted gristle, etc. At this point, you can weigh out the coarse ground meat into “batch size” units and freeze for later use.
When you are ready to begin making sausages, mix the coarse ground meat with the other ingredients, then grind again, using what ever size plate desired for the product you are making.
Perhaps other readers will have more pointers to add to the above...
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