You are the sausage YODA!
Naw, there are lots of guys on SMF that know way more than me! I make all the local favorites though and have been doing it for over 20 years. I am branching out though. Still want to try some dry cured stuff....
You are the sausage YODA!
run the meat thru a 12mm plate for stuffing in 32-35mm casings. Can go as small as 10mm if you don't have the 12mm.... It'll look better in the small casing....53 mm! That sounds huge. I was hoping to get by with the 32/35’s I have on hand. Think they’ll work?
I think it would be too big for that size casing...IMO. With the kidney plate, you;ll have thumb sized pieces of meat....I was thinking of doing the fat through a 10 mm and lean through a kidney plate because i have them. Would that work?