A grinder's plate decides texture. Most grinders come with two: a fine one around 4.5 mm (3/16 inch) and a coarse one around 7 to 10 mm (about 5/16 to 3/8 inch).
Which plate for what
| Hole size | Grind | Use |
|---|---|---|
| 3/32 in (2.5 mm) | Extra fine | Hot dogs, bologna-style |
| 1/8 in (3 mm) | Fine | Hamburger and sausage |
| 3/16 in (4.5 mm) | Medium | Ground beef, chili; second grind for sausage |
| 1/4 in and up (6 mm+) | Coarse | Stew, chili grind, first grind |
| 3/8–1/2 in (10–12 mm) | Very coarse | First grind of venison and pork shoulder |
The double grind
Grinding twice, coarse then fine, gives sausage an even texture without overworking it. Mississippi State Extension recommends a first pass through a ½- to ¾-inch plate and a second through 3/16 inch.
Getting plates that fit
Plates are sized by grinder number: a #8 plate is about 2½ inches across, a #12 about 2¾. See grinder sizes explained. Replace the knife and plate together when they get dull, or have them lapped flat; see sharpening.
