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Switched from a coarse grind to a fine plate for my breakfast sausage after a customer in my Reno shop asked why mine felt rubbery
I figured a coarser grind gave better texture, but after he explained that a fine plate plus a 30 minute chill before stuffing gave him that snap he wanted, I tried it on a 10 lb batch last Tuesday and the casing finally broke clean instead of bouncing, so now I am wondering what other "rules" I have been holding onto just because my old boss did it that way.
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