Just curious to see what others are doing and why.
I grind with a KA mixer attachment. Lately I just grind through the coarse plate once, which seems to give a decent texture. I do this for both bulk and link sausage.
So what do y'all do, and do you do the same for bulk and link?
I grind with a KA mixer attachment. Lately I just grind through the coarse plate once, which seems to give a decent texture. I do this for both bulk and link sausage.
So what do y'all do, and do you do the same for bulk and link?