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Tool Talk Discussion Forum

O.T.------ Making Sausage

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1945 A

03-11-2005 07:52:30




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I"d like to know your experience (if any) in making venison sausage.
A brief history: My brother-in-law and I recently made about 160 pounds of venison sausage (venison/pork), and our biggest problem was the meat grinder we"d bought for the task. It was a #22, made in China, and we couldn"t get any meat to pass through the 3/16" plate, which was sold as the size for sausage.
We switched over to a 5/16" plate, and the meat went right on through--only problem, is that the texture of the sausage is a bit coarse.
We"re debating amongst ourselves just exactly where the problem lies---poorly designed grinder, too small a plate.
The grinder was supposed to be a hand crank model, but we bought the sheaves, belts, etc, and power it with a 1/2 hp motor. Speed was reduced to about 60 rpm on the final drive. It grinds like a champ through the big plate, probably wouldn"t pass jello through the smaller one.
Any insight appreciated!

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buickanddeere

03-12-2005 06:48:05




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 Re: O.T.------ Making Sausage in reply to 1945 A, 03-11-2005 07:52:30  
Winston Churchill once said." If wish to respect the law or sausages. You should not watch either being made."



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Phil in IA

03-12-2005 06:34:53




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 Re: O.T.------ Making Sausage in reply to 1945 A, 03-11-2005 07:52:30  
Take your grinder plates to a hydraulic motor/pump shop. they can put the plates on the machine they use to resuface the plates inside the pumps. Grinder plates come out perfect!
Usually pretty cheap to have done, even cheaper if you got a buddy in the shop.
I had mine done this way and the 3/16 cuts like never before, and the hand crank is alot less effort as well.



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Scott-IA

03-11-2005 14:37:24




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 Re: O.T.------ Making Sausage in reply to 1945 A, 03-11-2005 07:52:30  
I found on my grinder that if the plate is not REAL tight, it'll plug and not cut the silver membrane. After cleaning and tightening, things worked MUCH better. We've been grinding by hand the past two years.



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Opa A

03-11-2005 10:24:58




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 Re: O.T.------ Making Sausage in reply to 1945 A, 03-11-2005 07:52:30  
Just made 250 lbs of smoked beef/pork sausage three weeks ago. We don't even try to go through a 3/16 plate on the first pass. We've always done the same as TimV, run through the course plate, add seasoning and pack tightly into pails overnight to let seasoning settle through, then run through finer plate.



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Bill WI

03-11-2005 09:27:19




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 Re: O.T.------ Making Sausage in reply to 1945 A, 03-11-2005 07:52:30  
Been along time and used the old Enterpise type, both with an added motor and by hand. We'd cut the meat in about 1 1/2" inch cubes and season it if it were for sausage. We'd run it thru the lard plate which was about 1/2' and then thru the fine. We made alot of "chop meat" which was just ground meat for freezing and a a quick meal. like the rest said, sharpen the knives.



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Txsprigger

03-11-2005 08:35:42




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 Re: O.T.------ Making Sausage in reply to 1945 A, 03-11-2005 07:52:30  
Howdy neighbor,

We've made some sausage before, and we always make sure the blades on the cutter were sharp. Sharp blades will make a world of difference when pushing the meat through the plate, no matter what the size.
Also, after you ground it through the 5/16 plate, did you try to re-grind it through the 3/16 plate? Sometimes that helps also.

Are you going to make smoked dried sausage, or just fresh sausage for frying? I had some smoked dried sausage made earlier this year when we actually had some cooler weather and it sure goes good with German soda water.

Regards,

Your neighbor in Bastrop Co.

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1945 A

03-11-2005 12:40:25




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 Re: O.T.------ Making Sausage in reply to Txsprigger, 03-11-2005 08:35:42  
We just made generic sausage, put it in casing, and hung it in his well house which makes a nice smoke house, and put hickory smoke on the sausage for 2 days. It's not cooked, but the smoke gives it a real good flavor, and dried it pretty good. Personally, I don't mind the texture, but my brother-in-law has determined that the grinding should be a 1 step process. I've always had to grind meat twice when using the small home model I have, but the throat on this bigger grinder leads you to believe it will handle whatever you put in there.
Thanks for the response guys. I'll let you know what we end up doing, if anything.

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TimV

03-11-2005 08:30:50




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 Re: O.T.------ Making Sausage in reply to 1945 A, 03-11-2005 07:52:30  
A few thoughts: you may need to sharpen the blade or the plate. The usual way of doing this is to place it on a flat, hard surface (a table saw bed is one idea) with a piece of fine sandpaper. This will knock down any high spots and make it grind better. Another possibility is just grinding it twice--something we usually do with sausage anyway. Grind once with the large plate, let it sit overnight to season through, then grind again with the smaller plate.

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Firby

03-14-2005 11:10:00




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 Re: O.T.------ Making Sausage in reply to TimV, 03-11-2005 08:30:50  
I"ve always ground it coarse first, seasoned overnight and reground throught the fine plate into the caseings.
Mixes the seasonings and fat better that way too.

Steve



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