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Unread 11-15-2012, 03:22 PM   #10
bigabyte
somebody shut me the fark up.

 
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I use a KA grinder, and in most cases just a coarse grind is what I want. If I want the sausage to be a smoother then I run it again through the fine plate. It's generally a judgement call as I'm making the sausage as to what texture I want, but it's not all that often that I run it through twice Most of the kinds of sausage I make are meant to be coarse.
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Duh.
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