the other 1% need to be fed through twice? https://twitter.com/equipoisee/status/996069299126140928 …
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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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Replying to @MorlockP
Every time I twice-grind sausage for cepelinai, I have to torque the living shit out of the cap ring or I run into the same issue. I'll try that partial freezing trick next time.
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Replying to @Spivonomist
CAP RING?!? Fascinating. Any thoughts on how that plays into things? My naive mental model is "it can't", but...
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Replying to @MorlockP
It forces the blade more snugly against the plate. More shearing, less tearing.
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