I wanted to get a meat grinder for a while, and finally bought this one. After following the directions I learned via google, I put the grinder in the freezer for hours before using it. I sliced the meat into strips (don't cube it) and hardened them in the freezer, (don't freeze it, just make it very stiff) Turn the handle until you get the largest opening in the auger, push your product in the gap, and begin grinding. If everything is cold enough you will not have any issues. You will have to tighten the clamp frequently as the nylon shim that protects your counter-top has some 'squish' . As soon as you finish grinding put your product in the fridge, disassemble your grinder, and use hot tap water to rinse out the residual meat. I collected all the residual meat, and it was only enough to make one meatball, so I'd skip the 'put balled up paper towels through to push out leftover meat'. While turning the grinder's handle, you can tighten the front ring (by hand) until everything is smooth, you'll want the blade pressed snugly against the plate, but not so tight it binds up. The coarse plate made for a little concern, but when we made our hamburger patties and cooked them, they held together, and made nice burgers!! I'm very pleased. Just remember, keep everything cold!!!! If you are right handed, you'll want to help steady the grinder with your left. Put a nice thin glove on before your nitrile gloves to help keep from freezing your hand lol. (The first mix I tried was 1.5lb Chuck, .4 Skirt, .2 Bacon...too much bacon, I'd go with just 1oz bacon next time)
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