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Pork Shoulder for making sausage??? Decided on Butts help needed?
I agree with using the bigger plates for clean cuts and smallest for fat and less desirable cuts. I've tried it grinding all coarse and all fine, and was unhappy with both. I run the fat and tougher cut through the coarse first, then again through the fine. Another thing I do that I haven't seen...- johnnyjulip
- Post #31
- Forum: Sausage
