wff_ng_7 wrote:

<snip>
> But I'm still not sure what the correct method is, with how screwed up my
> efforts were. Do you grind once and only once, with the large holed disk? Or
> two passes, both with the large holed disk, or two passes, first with the
> large holed disk and then with the small holed disk? I'm looking for a
> result similar in texture to packaged ground beef at the supermarket.

Ask nimbnuts aka Shel--. He supposedly grinds all his own meats
>
> This particular batch of ground beef went into stuffed green peppers... the
> classic recipe with a ground beef and rice filling, with tomato sauce. That
> came out very good in spite of my grinding errors. I couldn't resist making
> them... green peppers were on sale quite cheap this week (as was the bottom
> round roast).

Seriously though, I'm glad you posted this. I'm looking at getting a
meat grinder so was wondering how it would work. I have a very good
butcher that will do meat up as I request. DH figures that we should
just let him do it and forget about the meat grinder.

>