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We have only done one salami using the finer grinding plate. That was my Urutan experiment. Note show I used 28.6 oz lean pork and 16.6 oz back fat, used 3/16 plate and approximately 32mm casings (i did not own 32 mm at the time so I made them from charcuterie bags). Feedback was and still is bad on them (can’t get them eaten). Yes, the seasonings were strong but I get additional complaints about the texture. I have not wanted to risk using the finer grind since.