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Looking for details on recommended plate sizing for making sausages.
I'm currently running a Weston #32 1.5 HP Electric Meat Grinder.
Coarse = ?? What size plate and what kind of sausages
Medium " " " " " " " " "
Regular " " " " "...
Does anyone have a list that shows the plate/grind size they use for making different types of sausages.
I've seen a few recipes that describe coarse plates as medium, and other recipes that deem medium as fine. etc....
Any thoughts??
thanks in advance,
Malcolm