I'm just thinking it takes so long when I hafta soft freeze the meat between grinds.
Grinder is LEM 8
We like this texture for most of sausages...first coarse grind then take half of the grind and run it thru the fine plate then mix the two back together. So its a two grind for us.
I grind just once through a 3/8th inch plate then mix most of the time. This is kind of the middle between fine and course. Kielbasa I run twice through my course plate. So like Cranky Buzzard said, there are exceptions but I do like the one time grind and mix. Reinhard