Well, I am making a small batch of bratwurst. I've made, maybe, 200# of brats to date and have always done a double grind using a course plate, then a fine plate. I think I have been over-handling it. I am going with a double grind using the coarse plate for both grinds this time. We'll see how that shakes out. What's your method? Mine is ground, mixed and marinating outside in the cold til I stuff it in the morning.

I like the course ground brats best

Many of us have guilty of that, yet few of us are willing to admit it.

for a dirt hole or a sent post...?

I have 3 of them, but my wife made them, not me!

Well, I am making a small batch of bratwurst. I've made, maybe, 200# of brats to date and have always done a double grind using a course plate, then a fine plate. I think I have been over-handling it.

depends on the ingredients .if its with venison ( i use bison ) i course grind it (3/8'') then through a (1/8'') and i also use pork with mine and double grind it with (3/8 '' ) plate .i like the pork a bit more course and the venison/bison finer

I knew the diaper section would leak out as I was poking the keyboard.

Anyway, this batch is 90% pork and a bit of beef. Cleaning out the freezer for the new batch of beef.

I also got a new mixer.

I cube all the meat into 1 inch cubes and then hand mix the seasoning. Let it sit overnight in the cold. I mix the meat two more times over night…once before bed and once when I get up. Later that afternoon, I hand mix one last time and do a double course grind and then stuff the casings. I think it helps to mix the seasoning before grinding.

I considered breaking out my drywall mud mixer, but she volunteered.

Deer, elk, bear I mix 70 30 with pork shoulder then,
Coarse grind and season, sit overnight, fine grind and stuff. twist links hang overnight and package.

70/30 is my choice for Ven/Pork sausage mixing also. Once you start eating it for a while you grow to love that lean sausage so much that it’s almost hard to eat fatty regular pork sausage. Happy trapping! ScottW