Gonna try my first batch of sausage tomorrow gonna be mixing up some Italian sausage some will be cased and some will be left as bulk.
What plate should i use as my final grind? I have 3/16, 5/16 and 3/8 plates
Also how long should i let the seasoned meat sit in the fridge before stuffing?
What plate should i use as my final grind? I have 3/16, 5/16 and 3/8 plates
Also how long should i let the seasoned meat sit in the fridge before stuffing?