QH's Paw wrote:Regardless of whether you are using a hand grinder or electric, you want the meat just at the edge of freezing. It grinds better and any sinew, tendon or fat will not wind up behind the cutting plates. Cutting it in 1"-2" pieces was also great advice.
Solid advice from the only guy on WFF old enough to know it all.
Really it is good advice. I spent way to much time dealing with clogs in my grinder before I learned that secret.