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First attempt at making sausage with sausage view - Page 3

post #41 of 45
IMHO=In My Humble Opinion.

IMHO, If I was in your situation and had to pay big money to ship it back, I'd look into getting a new knife and plate or repairing what I have.



~Martin
post #42 of 45
Quote:
Originally Posted by smoking shawn86 View Post

does the knife have to be as sharp as a regular knife?


No, but the sharper the better.
What's most important is that it be perfectly flush with the plate.


~Martin
post #43 of 45
Better yet, complain to whomever vended the grinder and demand a good plate and knife.



~Martin
post #44 of 45

The edge needs to be flat against the plate and have a sharp edge so it will cut through the meat and not "mush" it.....  not a real knife edge... more like an ice skate edge....  

 

Dave

post #45 of 45

Mine was pretty sharp out of the box, had to be careful not to cut myself.  As far as the method above, if the blade was fairly flat against the plate, I'd try it, ......but if you can actually rock it side to side, your going to be there for quite some time trying to get everything flat again.....I'd return it or buy a new knife.

 

On a side note...I did a second batch this weekend , this time damn near freezing the meat, ground it through 3/8" plate and the texture was much better.   Oh..and dint try to send left over casing down garbage disposer, I learned the hard way and spent an hour pulling it apart and unwrapping the casing from inside of it.

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