View Single Post
Old 11-15-2012, 07:27 PM   #16
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Quote:
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.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is online now   Reply With Quote


Thanks from: --->