Grinder basics for a newbie.... help ! - 08/31/12
This year we're (wife & sons) going to start processing our own deer (&elk). I've never had a meat grinder before and I've just bought a decent grinder to start with (Cabelas 1/2hp commercial grade). But I have some questions on processing with it that I hope you can answer.
The different size grinder plates... If I want burger, Do I need to run the meat through twice? First with a course plate and then with a fine plate?
What are the bigger holed plates used for?
Sausages: I also want to learn how to make sausages (bratwurst, polish, kielbasa, Italian,....)
What kind of casings do you like (pro & cons of each)?
Do you add either beef or pork fat to any?
Looking forward to the new book I read something about from Eileen that includes sausages as I understand. It will set next to my "Slice of the Wild".
Thanks from a rookie grinder,
Claybreaker
The different size grinder plates... If I want burger, Do I need to run the meat through twice? First with a course plate and then with a fine plate?
What are the bigger holed plates used for?
Sausages: I also want to learn how to make sausages (bratwurst, polish, kielbasa, Italian,....)
What kind of casings do you like (pro & cons of each)?
Do you add either beef or pork fat to any?
Looking forward to the new book I read something about from Eileen that includes sausages as I understand. It will set next to my "Slice of the Wild".
Thanks from a rookie grinder,
Claybreaker