Hey guys!
Thinking of giving bologna a shot. Instructions with recipe suggests two grinds before emulsifying, first with 3/16", second with 1/8" plate. My smallest plate is 4.5mm. I'm thinking that's close enough..... no?
Also, when a sausage recipe calls for bacon are they talking bacon or belly?
Thanks
Thinking of giving bologna a shot. Instructions with recipe suggests two grinds before emulsifying, first with 3/16", second with 1/8" plate. My smallest plate is 4.5mm. I'm thinking that's close enough..... no?
Also, when a sausage recipe calls for bacon are they talking bacon or belly?
Thanks