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Bob K
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Post by Bob K » Mon Nov 06, 2017 18:52

I would try a batch grinding only a portion through the 1/8 plate (your binder) and the rest once through a 3/16 or 3/8 plate which would give you a nicer texture. More defined pieces instead of an almost emulsified texture. As long as you mix it well and don't over heat when smoking all should be fine.
K98 AL
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Post by K98 AL » Mon Nov 06, 2017 20:34

Bob K wrote:I would try a batch grinding only a portion through the 1/8 plate (your binder) and the rest once through a 3/16 or 3/8 plate which would give you a nicer texture. More defined pieces instead of an almost emulsified texture. As long as you mix it well and don't over heat when smoking all should be fine.
I'll do that. Do you recommend that for bratwurst as well?
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Bob K
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Post by Bob K » Mon Nov 06, 2017 23:29

Al -
That's a hard question as there are many different style Brats. The version we like is made with a 3/16" plate. The instructions for making Thüringer Rostbratwurst may be what you are looking for.
http://www.meatsandsausages.com/sausage ... tbratwurst

Just substitute your own recipe and meat %'s
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Post by K98 AL » Tue Nov 07, 2017 13:16

OK, I may be "challenged". I measured my smallest plate, it's 11/64" - not quite 3/16. I have no idea why I thought it was 1/8.

My plates are 1/2, 1/4, 11/64.

My next endeavor, though not a first, will be some more Andouille with the wild pig. Last batch I made I hand-diced some chunks, and mixed it in well with the 11/64" mince.
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Bob K
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Post by Bob K » Tue Nov 07, 2017 17:09

Al-
Lots of good wild game sausage recipes here, also a lot of common sense advice. Andouille recipe included.
https://honest-food.net/cured-meat/fresh-sausages/
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Post by K98 AL » Tue Nov 07, 2017 19:52

Bob K wrote:Al-
Lots of good wild game sausage recipes here, also a lot of common sense advice. Andouille recipe included.
https://honest-food.net/cured-meat/fresh-sausages/

Thanks - funny there's a Merguez recipe on there. One of the best sausages I made last winter was based on Merguez.
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