Grinder Size | Outlet Diameter |
---|---|
#5 | 2 1/8" |
#8 | 2 1/2" |
#10 and #12 | 2 3/4" | #20 and #22 | 3 1/4" |
#32 | 3 7/8" |
Hole Size | Used for These Types of Sausage and Meat Products |
---|---|
3/32" & 1/8" | Fine grind - Bologna, Franks, Forcemeats, Hamburger & Beef Jerky. |
5/32" & 3/16" | Medium-fine grind - Breakfast Sausage, Hamburger, Polish & Italian Sausage. |
1/4" | Medium-coarse grind - Salami, Summer Sausage, Pepperoni & Bratwurst. |
3/8" | Coarse grind - First grind, Chili meat & Chorizo. |
1/2" | Very Coarse - First grind, Chili meat, Stew meat & Vegetables. |
3/4" | Very Coarse - First grind or Chunking meat. |
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