Quick Answer
To cut meat for sausage making, use a sharp knife or meat grinder with a coarse plate at a 45-degree angle to create uniform, small pieces. This helps prevent over-working the meat and ensures even distribution of seasonings. Aim for a final cut size of about 1/4 inch (6 mm).
Choosing the Right Knife
For cutting meat, choose a sharp, long-bladed knife with a straight edge, such as a 6-8 inch (15-20 cm) boning knife or a butcher knife. Hold the knife at a 45-degree angle to the cutting board and use a smooth, even motion to cut the meat into uniform pieces. For larger cuts of meat, consider using a meat saw or a band saw for more control and accuracy.
Grinding the Meat
If you’re using a meat grinder, set the plate to a coarse setting (about 1/8 inch or 3 mm) to chop the meat into small pieces. Feed the meat into the grinder in small batches, using the pusher or a meat claw to guide it. As you grind, keep an eye on the temperature of the meat to prevent it from becoming too warm, which can lead to bacterial growth.
Final Cut and Distribution
Once the meat is ground, use a sharp knife to cut it into smaller pieces, aiming for a final cut size of about 1/4 inch (6 mm). Use a gentle, sweeping motion to distribute the seasonings evenly throughout the meat. This will help prevent over-seasoning in some areas and under-seasoning in others.
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