Grinding plate 6 mm | for meat grinders

This grinding plate 6 mm is of a robust Czech quality is ideal for sausage, coarse mince, and coarse pate.

About this meat grinding plate 6mm

A meat grinder plate is a circular metal part attached to the worm of the grinder through which meat passes after being ground, shaping the sausage. They can be used to determine how the subsequent consistency of the meat mass should be. There are very coarse meat grinder plates, with which you can make large quantities of coarse sausage, and fine meat grinder plates, which make the meat particularly tender and soft. Choosing the right meat grinder plate depends not only on your own wishes but also on the meat grinder you own. We have a wide range of different meat grinder plates for sale. We also sell the Porkert meat grinder in sizes 8 and 10. The standard Porkert meat grinder comes with a standard 4,5 mm plate.

So if you are advanced enough to start experimenting with different plate sizes, we can offer the following options:

• 3 mm – fine plate for fine sausages, minced meat, pâté, and more (for meat grinders no.8).
• 6 mm – medium-coarse plate for sausage, coarse mince, coarse pate. Wide application. (for meat grinders no.8 and no. 10)
• 8 mm – coarse plate for sausage, coarsely minced meat, coarse pate (for meat grinders no.8 and no. 10).

How to maintain your grinding plate 6mm

Always try to get your plate and knife together and combine as few different knives and plates as possible. After washing let it dry very well before storing. Lubricate with some oil if necessary.

Online English spoken sausage-making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds, and drying conditions. Click here for more info.