Recent content by verapx
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Big Bite and sausage making #8 or #12?
If you have a dedicated space for your grinder the #12 would be fine. I have to get mine in and out of the cabinet so I opted for the #8. The #12 is heavy and big to take in and out of a cabinet.- verapx
- Post #11
- Forum: Slicers, Grinders, Tools, Equipment
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wood in the cook chamber
Some will use the stick to block direct heat from the meat. As in placing in front of the point on a brisket to keep the point from burning.- verapx
- Post #8
- Forum: General Discussion
