New to the sausage making game. I see all these different cures, if I’m wanting to try my hand at summer sausage can I use the Sweeter than Sweet cure? Do all cures serve the same purpose?
Novice question, most all the info I read says to first grind with a 3/8” plate than re-grind with an 1/8” plate. why not just grind the 1/8” plate twice? TIA
Appreciate the feed back. I have a Thunderbird AMG-50 that I just got. Just ordered a full set of new plates and blades today. Got the machine used with just an 1/8” plate, definitely was experiencing a mushier 2nd grind.
