Thread: Sausage and Smoke Cooking

Roy, lets talk grind. The sausages I just made I put through two different grind plates. Half went through the 1/4 inch, the other half through the 1/8. I like to mix them to get a pleasant texture. Its dense but not overly so. Do you mix different grinds for texture? I find that the 1/4 inch can leave the texture kinda mealy even with a decent primary bind.

I've used the 1/8" for the fattier pieces and a larger for the other but not usually

I have done it once but different and that was when a friend was helping me figure out a good recipe for Linguisa. He's of Portuguese decent and his grandparents used to make it. I had a recipe from a book and ground the meat with 3/4-1/2 and 3/8's dies in three different batches then mixed them together before adding the spices and liquid (small batch).

Here's my dies:



When I got the sausage made and gave it to him to try, he said it was close but not right but he had some frozen that they would buy in an ethnic market somewhere in California so I took a chunk home to try and with some playing I made another small batch and took it over and they were thrilled!

However while his store bought linguisa was ground; traditionally it was hand cut so I made a 20# batch all cut by hand! What a chore!

My friend told me that his parents were driving up for a couple weeks visit and he'd called his dad and said: "When was the last time you had linguisa that was hand cut?" His dad said not since his parents had died and my friend told him "Well you'll be having some when you get here!

I guess my friend sent a bunch of frozen back with his folks in an ice chest and dry ice.

His parents raise olives and almonds in CA. A few weeks passed and a large package arrived via UPS, his folks had sent me a couple cases of canned olives from the company that they grow for. There were un-pitted olives, stuffed olives, mammoth sized etc. There was also a 1/2 gallon mason jar with home canned olives!! Those homemade weren't the prettiest as they were green with brown splotches on them but they were better than Any Canned Olive I've Ever Tasted!

There also sacks of raw almonds, slivered almonds etc.

Well my friend and his wife later divorced and he moved on so I haven't made any linguisa in a few years, I may have to do that this fall.

The next time I make some sausage I'll give the 1/2 & !/2 different grinds a try.

Thanks for the tip

I always grind twice. Sometimes courser grind than I want for the final product. Then hand mix in the spices and then grind again for the final mixing. Or twice through the same plate.

Originally Posted by 32t

I always grind twice. Sometimes courser grind than I want for the final product. Then hand mix in the spices and then grind again for the final mixing. Or twice through the same plate.

How does the double grind affect the outcome for you?

Originally Posted by OCDshaver

How does the double grind affect the outcome for you?

The double grind is in many ways more for mixing for myself.

Originally Posted by 32t

The double grind is in many ways more for mixing for myself.

I concur, however I usually add my spice mixture after the double grind.

I always match the blade to the plate for wear. I have a blade for each plate. Actually one side always matching.

Another thing I did differently this go around was to do more to eliminate air pockets. Once I filled the stuffer, I slammed it down on the counter top a few times (probably to the annoyance of my wife) to compact what was in the stuffer. Very little air remained in the mixture. Thus, there were very few holes in the final product.

Originally Posted by OCDshaver

My grinder came with two plates. I need to see what other choices I have available. I should some other options. I'm sure I can work with fewer choices than you have but a third and a coup,e more blades (good point 32t) would be wise.

While I didn't buy my #22 plates for my hand or electric grinder from this seller I did buy different plates for my Kitchen Aid Grinder from them (I only use it to grind small batches of cooked meat etc) I would imagine that they have the proper size die for your grinder.
smokehouse.chef on eBay

Originally Posted by OCDshaver

Another thing I did differently this go around was to do more to eliminate air pockets. Once I filled the stuffer, I slammed it down on the counter top a few times (probably to the annoyance of my wife) to compact what was in the stuffer. Very little air remained in the mixture. Thus, there were very few holes in the final product.

I've never had problems with excessive air when stuffing. I place a bit of the mixture into the stuffer, then use my finger to 'pre-stuff' the tube or 'horn' as some call it, then punch the mixture down well between additions.

Once I start to stuff, I wait until the sausage has reached the end of the tube/horn and Then I place the casing on the tube.

Something that I do use when stuffing is a needle to remove any small air pockets as I see them while I'm stuffing. I use the same needle to prick any air pockets that I find after stuffing.

I hope this is of some help.

Originally Posted by cudarunner

While I didn't buy my #22 plates for my hand or electric grinder from this seller I did buy different plates for my Kitchen Aid Grinder from them (I only use it to grind small batches of cooked meat etc) I would imagine that they have the proper size die for your grinder.
smokehouse.chef on eBay



I've never had problems with excessive air when stuffing. I place a bit of the mixture into the stuffer, then use my finger to 'pre-stuff' the tube or 'horn' as some call it, then punch the mixture down well between additions.

Once I start to stuff, I wait until the sausage has reached the end of the tube/horn and Then I place the casing on the tube.

Something that I do use when stuffing is a needle to remove any small air pockets as I see them while I'm stuffing. I use the same needle to prick any air pockets that I find after stuffing.

I hope this is of some help.

Hmmm, no. I'm talking more about tiny pockets within the mix. I avoid tying the end of the casing This is a great use of a sale item. Buy em up. Cook em up. Package em up. the mix is filling it. That way if there is an initial bubble, it can pass.....well, rather naturally.