"zxcvbob" > wrote in message
...
> Cheryl wrote:
>
> I generally use a packer-cut (whole) brisket to make ground beef. Chuck
> roast probably works better, but it's more expensive. I cut the meat into
> large chunks that will feed in the grinder hopper, and trim away any
> gristle that I can. I grind it twice; once with a large-holed plate, then
> mix it up, the grind again with a small plate.
>
Brisket! I knew I was forgetting something because now I do remember so
many posting that. Thanks.

> The meat should be ice cold to grind well without smearing.
>
Good tip. I read that in the review section for the meat grinder, too.

> Pork butts or fresh "picnics" (front leg) work well for making sausage.
>
> What else do you want to know?
>

That's great for a start, thanks.