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  1. F

    Course grind hole size

    Thanks a ton. I was leaning toward 1/2", but I think I'm going to go with 3/8". I think between that and the 3/16" I have should cover both courser and finer ground meat depending on what I want. If I want stew meat, I'll cut it with a knife.
  2. F

    Course grind hole size

    Thanks a ton thirdeye. I'm guessing that is a 1/2" and 3/8" side by side? Is there any chance you've tried them with wild game? Do you feel like the 1/2" cuts up tendon/silverskin/ligament better than 3/8"?
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    Course grind hole size

    Mine is a hand crank #12, so 1 human power. This grinder, blade, and plate are brand new and should be super sharp. I've only used it once so far, and it cut fine, although store bought beef isn't exactly taxing on a grinder. I'm leaning towards a 1/2". I guess ultimately my question should...
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    Course grind hole size

    I've always preferred grinding twice, as it is a lot easier on me and the grinder, and produces a smoother product. I mainly process wild game, deer, ducks, geese, bear, and hopefully an elk this year. In the past I used a "coarse" followed by a "fine" on my dad's grinder. Those are in...
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    Best tool to stuff sausage

    Well I'm a little disappointed nobody could make a compelling argument, but there is one thing universal everywhere I've asked, and that is that everyone would rather use a stuffing press. It's quite uncommon that I go with the crowd for no clear reason, but this is going to be the exception. I...
  6. F

    Best tool to stuff sausage

    Hi everyone, this is my first post here. I've asked this question on some other non-cooking related forums with horrible results. That brings me here, which this seems to be the best group I could find for working with meat. I'd like to begin with some background of myself. I'm not a chef, or...
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