Vinison blend ratio / help processing

[cjmac]

I coarse grind twice, I usually only make kielbasa and sausage, for burger I would coarse grind once then fine grind once.

We only make summer sausage, snack sticks and burgers so I can see where a fine grind would be best . Anything else would be for chili or something. I may just do a coarse grind on all of it , freeze it 1lb at bags, then can fine grind it in needed ?