Salami with oily surface

[Bob]

To be honest the only reason to grind twice is if you are making an emulsified product. The meat actually goes through the grinder easier and faster on the first pass as the auger has a nice chunk or strip to grab and push through. You will get back pressure trying to get the mince through on the second pass and that will cause fat smearing, and cause problems with drying. You will have the desirable well defined pieces by only grinding once. :cheer: