Originally Posted by Malcolm H
Would you consider these plates (1/4 & 3/16) medium grind?
The recipes I'm using call for a coarse and medium grind.
They are from the book: The Sausage - making cookbook by: Jerry Predika
Thanks for your input. I guess I can start big and regrind if it's weird.
I have 12mm, 10mm, 6mm, and 4mm plates.
Edited by CrazyMoon - 12/30/15 at 3:13pm
MH, Your 12mm is 1/2 ,10mm is 3/8, 6mm is 1/4 and 4mm is 3/16 so you have the plates covered. Course maybe the 3/8 and medium maybe the 1/4. I'm not really sure as most recipes I use call for a size in mm or inches. I would consider 1/8 to be fine and I rarely use that size.