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Update: My shop's sausage yield jumped from 68% to 74% after switching to a different grinder plate
We used a standard 3/8 inch plate for years, but after a demo from a rep last month, I tried their 'coarse emulsifying' plate on a batch of bratwurst. The fat distribution is visibly better and we're losing less during stuffing. Is the plate really that big of a deal, or did I just get lucky with that particular pork shoulder?
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shane_carter19h ago
That jump from 68 to 74 percent is huge. I saw something similar years back when a buddy convinced me to try a different plate for my burger grind. It wasn't about the hole size, but the shape and how the blade met it. The grind was cleaner and I packed more into the patty without it feeling dense. A good plate can make a real difference in how the meat holds together.
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schmidt.iris17h ago
We switched to a thicker plate with a different hole shape for our breakfast sausage. The grind was less mushy, so it held moisture better during cooking. Our waste dropped almost five percent on the first batch. A good plate really changes how the meat binds.
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