hog warden
Smoking Fanatic
- Feb 10, 2009
- 428
- 38
Yes.....that comment was in reference to 3/16" plates on a #32. One grind. I'm guessing that's what a lot of guys do with large quantities of meat like a deer or two for the freezer.
Even on my #22, I usually put the first grind through a 1/2" plate, then regrind through the 3/16". So much easier that way.
As for crank operators, this lady could "handle" it!
Even on my #22, I usually put the first grind through a 1/2" plate, then regrind through the 3/16". So much easier that way.
As for crank operators, this lady could "handle" it!
