Having only gone through 2 meat grinding sessions I am still a newbie.
The first session was with a hand powered grinder. Blades seemed dull, meat could have been a little more frozen. For this we cut the pork butt up into cubes like everyone does. Took forever.
The second was with a KitchenAid mixer/Grinder attachment. Since it was the first time using the thing, I did the very unmanly thing and read the directions. They said to cut the meat up into approx. 1" square STRIPS. Being lazy, I thought I would try it this way. If it didn't work I could still cut into chunks. Holy Cow did that grinder suck in those strips of meat. They were properly firmed this time. Was this just because of the meat being properly firm combined with the powered grinder, or is there something to using strips instead of chunks? I'm just curious if anyone else tried this method?
I know if you add seasoning before your grind it would be a little less well distributed this way, but I was grinding then mixing.