▲ 3 r/sausagetalk
Need help deciding between single and double grind for brisket.
Not necessarily for sausage but you guys know grinders. I'm planning on getting a LEM #8 0.5hp grinder on their 4th of July sale to be used for grinding brisket into ground beef for burgers, tacos, chili and spaghetti. Will a double grinder do a good job of evenly distributing the fat? Or should I stick to double grinding with 2 passes on a single grinder?
u/Tkemo611 — 3 days ago