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so you say if I chill the meat and keep my knifes sharp the silver skin want be a problem.It look my forever to grind 6 1/2lbs of pork butt I had to stop ever few turns to clean my plate because the silver skin was raping around the knife and clogging the plate
SOMEONE THROW ME SO ADVICE!!!!!!!!! I want to pick up my grinder and trow it.Ever few seconds I have to clean the plate,the plate keeps getting clogged what I think are tendinitis
PLEASE HELP
I don't have a real preference,I haven't had all that much sausage to tell you what I like. I know I like hot,savory,tasty sausage.I'm willing to try almost anything that doesn't have organ meat or blood in it.
I need a little help at making my first sausage.I need to know how much meat to fat ratio,from what I read using a pork butt has the correct meat to fat ratio is this true.I don't have an exact recipe I'm going to use but I'm open for suggestions
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