@mrobisr said in Grinder Plate preferences: It just depends on your preference as a lot have said. For andouille I grind once through a 10mm, for summer sausage I grind twice through 10mm, and for the genoa salami I just did I ground the pork and fat through 10mm once and the beef through a 10mm and 4.5mm. That’s my exact combination for both mentioned (andouille and Genoa)