Looking for details on recommended plate sizing for making sausages.
I'm currently running a Weston #32 1.5 HP Electric Meat Grinder.
Coarse = ?? What size plate and what kind of sausages
Medium " " " " " " " " "
Regular " " " " " " " " "
Fine " " " " " " " " "
Does anyone have any experience using the cold smoker boxes on the RecTec & Yoder smokers?
If so, pro's & con's on each unit.
Thanks,
Malcolm
I'm currently running a Weston #32 1.5 HP Electric Meat Grinder.
Coarse = ?? What size plate and what kind of sausages
Medium " " " " " " " " "
Regular " " " " " " " " "
Fine " " " " " " " " "
Does anyone have any experience using the cold smoker boxes on the RecTec & Yoder smokers?
If so, pro's & con's on each unit.
Thanks,
Malcolm