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Unread 11-15-2012, 06:44 PM   #15
DougMorford
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Join Date: 02-03-12
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I do a course grind for fresh sausage. If I'm adding fat, I'll grind that by itself first, then mix it up into the cubed meat and seasoning. I pre-grind the fat so it's more continuous throughout the sausage. I don't like the texture as much if it's ground more than once.
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