Thanks a lot! That looks delicious!

Have I been giving myself a hard time? I always dice the fat for dry cured sausages into 5mm cubes and mix it into the meat after that's been through the grinder. I think I started doing it that way to avoid smearing. Do you mean to say I can just put it through the grinder with the meat?

http://wedlinydomowe.pl/en/viewtopic.php?t=5790&sid=16ded42408c4ab5037da809b2b9fee52 This was the thread I found. He was doing emulsified sausage, so the bowl chopper would be fine, but I mostly make fermented sausage and I imagine the chopper won't work for that. I've been wondering how far I can e...

How do you manage if you're making serious but not fully professional amounts? There was someone on here who was hoping to sell to football fans, so if they ate 20kg he'd be chopping 4kg of fat at a time. Not impossible, but enough to take the shine off his pastime. Do you just have to develop chunk...

I can't find any mention of this anywhere on the internet, so I suspect it might be either unbelievably obvious or unbelievably ridiculous, but.... does anyone use a vegetable dicer to chop up frozen fat?