grinding venison for burger

[vister]

im sure you've read this a time or two before, but im curious as to what size plate i should grind venny with for a ground beef type of consistency. the grinder came with a 3/16 and 3/8 plate, but i believe ground beef is done with a 1/4" plate. rather clever of the grinder company huh!! anyways, can i grind twice with a 3/8 plate, or grind 1/2 with a 3/16 plate and the other 1/2 with the 3/8 plate and mix together? thanx for any imput. my concern is i am nowhere near a retailer that sells plates for grinders!

[Jameson]

huh, my grinder came with three plates. Not sure of the size, I simply call them fine, medium and course. For burger I now grind with the fine, as I don't like to chew and gnaw my burger.

Recently making our first batch of Polish sausage we first ground with the course, mixed everything, than ran it through the fine as we were stuffing the sausage. The sausages turned out too fine. I don't think we did it right and will be trying something different in the future.

[vister]

ive only used the fine plate for grinding bologna and summer sausage. otherwise, like you said, the brats and what not get pretty fine