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Unread 11-15-2012, 06:40 PM   #14
Babbling Farker
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Join Date: 07-30-11
Location: Southern New Jersey
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For smoked Kielbasa I use an 8mm or a 10mm plate

for other fresh sausages or summer sausage I use a 6mm plate

For Mortadella, Bologna, and frankfurters I use a 3mm Plate grind twice then emulsify with crushed ice before stuffing.
Humphrey's DownEast Beast W/BBQ Guru
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