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Unread 11-15-2012, 07:27 PM   #16
somebody shut me the fark up.

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Join Date: 08-06-10
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Originally Posted by IamMadMan View Post
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.
Exactly the same here.
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