- Joined Nov 4, 2007
I've been making my own deer sausage (country style) for a few years now and have always ground the meat through a course plate then again through a fine plate. I recently had tried some sausage that someone else made but they must have just ran it through a course plate because the consistency was looser than mine. I kinda liked it that way more and was wondering how everyone else grinds their meat. Do you prefer course or fine?