2/ related, I had an insight recently about some of the good-but-not-great results I've had in sausage making at pig slaughter time. Instructions say "grind twice, once w large plate, once with small". Tried that, but it got very very smeary and clogged up. >>>
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3/ I need to grind once, partially freeze, and only THEN re-grind. I'm looking forward to this fall. I think I'll do a much better job on the kielbasa this time around. Also, will use my own spice mix (not Cabelas) and will smoke afterwards.
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