Best Grinder Plates for Venison and Sausage

How does the size of the grinder plate holes affect the texture and mouthfeel of ground venison?

Plate hole size dictates the physical dimensions of the meat strands, which directly influences how the product feels on the palate. Larger holes, such as an 8mm plate, produce distinct, chunky bites that work well for chili or loose burger patties where a rustic, hearty texture is preferred. Smaller holes create a more uniform, cohesive blend that holds together better during cooking.

A 4.5mm plate is the standard for a traditional breakfast sausage, providing a smooth consistency that distributes seasonings evenly throughout the lean venison. However, the nuance lies in the meat's temperature and fat content. If the meat is too warm, even a small plate will produce a mushy, unappealing texture because the fat smears rather than cuts. Always keep the meat near the freezing point to make sure the plate slices clean, defined strands regardless of the hole diameter.

What is the difference between a coarse grind and a fine grind plate when preparing venison for different types of sausages?

Coarse plates prioritize structural integrity for chunky sausages, while fine plates focus on achieving a uniform, emulsified texture for tighter links.

Select the plate based on the desired bite profile, keeping in mind that smaller holes require colder meat to prevent clogging.

Why is it necessary to use a specific plate size when grinding venison fat versus lean meat?

Venison is exceptionally lean, so the plate size must accommodate the addition of supplemental fat, such as pork back fat or beef brisket. When grinding fat, a larger plate is preferred to prevent the fat from warming up and turning into a liquid paste before it can be mixed with the lean meat. If you use a 3mm plate for pure fat, the friction generated by the small holes will cause the fat to smear, ruining the final texture of the sausage.

A 10mm plate is the standard for the initial pass of fat and meat to keep the components distinct. The exception occurs when creating highly emulsified products like bologna, where you might eventually pass the mixture through a 3mm plate. In this case, you must keep the meat partially frozen to counteract the heat generated by the small holes.

Should I use a different plate size for the first grind compared to the final grind when making sausage?

Yes, using a 10mm plate for the first grind is standard practice to break down large chunks of venison and fat. Following this with a 4.5mm plate for the final grind creates a consistent, high-quality texture without clogging the grinder or causing the fat to smear during processing.

How do stainless steel plates compare to carbon steel plates in terms of durability and maintenance for processing game meat?

Carbon steel plates offer superior edge retention and sharpness for cleaner cuts, but they require immediate drying and oiling to prevent oxidation. Stainless steel plates are more resistant to corrosion, making them easier to maintain, though they often dull faster than their carbon counterparts.

Choose carbon steel for heavy-duty, frequent grinding sessions, or stainless steel if you prefer lower maintenance and easier cleanup.

What role does the grinder plate play in preventing the smearing of fat during the sausage-making process?

The grinder plate acts as a cutting board in conjunction with the rotating knife; sharp edges on both components slice through muscle fibers and fat cells cleanly. If the plate is dull, it crushes the meat, which releases fat prematurely and results in a greasy, smeared product. Many people assume that a slow motor speed prevents smearing, but the primary culprit is actually the heat generated by dull blades and friction. Keeping your knife and plate perfectly mated and razor-sharp is the most effective way to maintain clear separation between lean meat and fat.

Are there specific plate hole configurations recommended for making snack sticks versus breakfast sausage?

Yes, use a 4.5mm plate for breakfast sausage to achieve a consistent, fine texture. For snack sticks, a 3mm plate is often preferred to create a tighter, denser bite that holds up well during the smoking and drying process.

What are the best practices for cleaning and storing grinder plates to prevent rust and ensure food safety?

Proper maintenance involves immediate cleaning after use followed by thorough drying and a protective oil coating to maintain the integrity of the metal.

• Warm water should be used with a mild dish soap to remove all traces of fat and protein from the plate holes immediately after grinding.
• Compressed air or a stiff-bristled brush helps dislodge stubborn meat fibers trapped inside the holes before they harden.
• Mineral oil application creates a moisture barrier that prevents flash rust, which can develop on carbon steel surfaces within minutes of exposure to air.
• Plastic bags or airtight containers are ideal for storage once the plates are completely dry and oiled, keeping them free of dust and humidity.