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Meatgistics - Walton's - Community
processheadP

processhead

@processhead
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    RE: Boudin
  • processheadP processhead

    Grimpuppy That looks really good. I have always been interested in trying blood boudin that Departing Contestant refers to but it seems largely unavailable commercially.


  • RE: Sharpening Walton's Slicer Blade - Meat Processing Equipment 303
  • processheadP processhead

    Ridley Acres If it holds and edge and cuts a clean slice, that should be the primary concern.

    First make sure the blade is sharp. If the blade is sharp and you still have to use a lot of pressure on the carriage while slicing or if the slices are uneven or leave a ragged edge then you might consider a replacement blade.

    If the blade is in good condition with no major nicks , defects or signs of abuse you should be able to get it sharp enough slice with it.

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