I have received my first meat grinder and it didn't come with any information about the blades besides saying that they are not dishwasher safe. Trying to figure out what each of the blades and disc are best used for. Any help would be greatly appreciated.
by OverallMechanic9005
3 Comments
The one with the biggest holes is for sausage.
Then you have coarse, medium, and fine grind plates bigger to smaller holes.
Make sure to wash, dry, and coat parts in edible oil after each use so they don’t rust.
I typically only use the fine grind plate with the basic X blade. That works for most of my meat/chicken stuff.
The smallest hole one is great for making salami types and fine bratwurst sausage or Lyoner sausages. The second to the smallest holed one is good for making air dried sausages like land jaeger, pfefferbeisser or Kamine sausage. Those are the only ones I currently use, with the 4 prong blade. Somebody else can chime in on the big holed ones and other blades…..
Put all attachments in freezer for a few hours before use