Hi,

I normally use a 13mm plate for first mince and a 6mm plate for the final mince on my dry wors. I could not find my 13mm so used a 8mm plate which will make mixing more difficult. I see Crown National recommends a 4.5 or 3mm plate so I bought a 4.5mm just in case as 3mm seems very fine, more for sausages.

Any thoughts on plate size for final mince?