Anyone use a dual grind meat grinder

[CWendling]

Ive seen that LEM and Meat have a dual grind tube. Does coarse and then fine both in the same pass through the tube. Seen a few other reviews that say it sure saves some time. The 2nd always seems to take so much longer for me.

[Walker]

I never use fine grind.

[BlackHogDown]

I never use fine grind.

Then you were not his target audience...

I've been looking at a better grinder than my kitchen stand mixer attachment and have been pondering this exact thing. In for answers.

[Pineywoods]

I'm curious what the advantage would be to that set up. I used to always run mine through the course plate and then back through the fine because that's how I was taught when I was young. About 8-10 years back I started running it through the fine alone and I honestly can't tell any difference.

[CWendling]

I'm curious what the advantage would be to that set up. I used to always run mine through the course plate and then back through the fine because that's how I was taught when I was young. About 8-10 years back I started running it through the fine alone and I honestly can't tell any difference.

The advantage is you only run it through the grinder once and it comes out a fine grind. Ive also considered just running through the fine plate as well. The issue ive found....the way i do it...is i run still mostly frozen chunks through the coarse. Then if i dont throw that back in the freezer for a bit it comes out kinda as a mush through the fine plate

[Pineywoods]

The advantage is you only run it through the grinder once and it comes out a fine grind. Ive also considered just running through the fine plate as well. The issue ive found....the way i do it...is i run still mostly frozen chunks through the course. Then if i dont throw that back in the freezer for a bit it comes out kinda as a mush through the fine plate

I'm just using an old Cabela's #22 and I run it through the fine plate in frozen chunks and it works great. I could see it getting mushy by the time it got ran through the second time as it thaws.

[CWendling]

my grinder is a 12, so im not sure it would run frozen through the fine plate as well as a larger. Maybe ill give it a shot this year and see. I ran some through the coarse plate twice last year. I havent been able to tell the difference with that and it was a little faster

[Pineywoods]

my grinder is a 12, so im not sure it would run frozen through the fine plate as well as a larger. Maybe ill give it a shot this year and see. I ran some through the coarse plate twice last year. I havent been able to tell the difference with that and it was a little faster

I'm not sure what size the 12 is. Is that a 1/2 HP? It might just work. Might be worth a shot... could save you a little money on a new grinder.

[masonred]

I use large plate with the spices added. Next if adding liquid put it on meat, let rest a few minutes to get into mixture then run through smaller plate. Many commercial kitchens do this as the spice and V.P. or soy sticks to the meat, then water or broth gets with the protein in the meat not just spice. The meat gets sticky because the protein hangs on to anything and it does slow grinding down a little.

[Smart]

If you want hotdog sausage like Ekrich or Earl Campbells then you will like the fine grind.....I'd rather be in control of my plate size for sausage, chili, and burger grind etc than do everything fine.

[Pineywoods]

If you want hotdog sausage like Ekrich or Earl Campbells then you will like the fine grind.....I'd rather be in control of my plate size for sausage, chili, and burger grind etc than do everything fine.

I only use my smaller plate for burger. I don't use it for sausage, chili, etc.. I didn't know people actually ate Ekrich or Earl Cambells. That stuff is disgusting.

[ThisLadyHunts]

I'm curious what the advantage would be to that set up. I used to always run mine through the course plate and then back through the fine because that's how I was taught when I was young. About 8-10 years back I started running it through the fine alone and I honestly can't tell any difference.

Interesting question and one I hadn’t given much thought. It makes a whole lot of sense when you think about it.

There’s that East Texas native intelligence we hear so much about!

[skeeteroneal]

I bought the kit for my #12 LEM. I wasn't impressed. It downsized the hole to a #8 and seem to clog. I went back to running first run through chili plate and 2nd run thorugh HB or sausage plate depending on what I was making.

[M16]

If you want hotdog sausage like Ekrich or Earl Campbells then you will like the fine grind.....I'd rather be in control of my plate size for sausage, chili, and burger grind etc than do everything fine.

No such thing as hot dog sausage. If it’s fine ground it ain’t sausage. It’s s**t in a casing.

[Smart]

No such thing as hot dog sausage. If it’s fine ground it ain’t sausage. It’s s**t in a casing.

Same thing.



For us link sausage is one grind only …medium (7) or coarser
Burger is two grinds….coarse and fine. A dual grinder would be a hamburger or breakfast sausage only grinder