Usually I'm making sausage with wild hog or venison rather than store bought meats. I get all my fat from the local supermarket to add to my game meat. It seems like I never get the fat to grind as good as the whole meat does. I always have chunks of fat that have some how slipped past the grinder plate.
Do any of you ever grind your fat first through the small plate then add it to the whole meat and grind like normal? I'm thinking I my try it this way next time. I don't think the blade is dull cause its pretty new, I'm using a kitchener grinder from Northern Tool.