Thanks for he reply, Sir. Thinking the same as you. Pretty sure I have a 1/8" plate. Gittin' lazy !!!
You need a finer grind for it than burger. Running it 3 times may get it down to a good consistency if you don't have the smaller plate for the smoked sausage grind. I ground my breakfast sausage twice with the burger plate and it was still too coarse for Salami. I bought some pepperjack cheese salami for the football games and was pleasantly surprised how good that is with some crackers and cheese. Now I'm getting hungry and I about foundered on it this weekend.-Mike
