New to me Meat Grinder

[winland]

I just inherited a gently used meat grinder.
I have never used one before.

 
Looking for your bet tips, tricks and suggestions as to grinding beef and chicken, initially.   Sausage will come in time.
 

 

[The Hot Pepper]

There's no real tips needed, but, chunk it with a knife first, and use the wand thingy to stuff it in.

 

[dragonsfire]

lol, nice gift

 

[HopsNBarley]

Yeah, the wand thingy! Make sure it's clean...
Keep everything cold. Chill the worm, plate and grinder knives.
After cubing the meat, I typically par-freeze the meat before grinding.
Nothing worse than a tub of mush.
If your planning on stuffing sausage buy a dedicated stuffer. I have all LEM stuff and highly recommend!

 

[Rairdog]

Nice looking unit!  Always keep the blade and plate matched...don't flip the plate around.  Partially frozen helps chunks grind easier.  Sausage is easy and much cheaper with your own ingredients instead of kits.  Try some bulk sausage before venturing into stuffed.

 

[The Hot Pepper]

Good tips actually

 

[ako1974]

Going from "gently used" to "battle scarred".
 
Fantastic gift.

 

[calchilihead]

Hey Winland, I have the exact same model.  Make sure to freeze your metal parts before grinding.  This is super important.  Also I cube or cut into stripes.  Always double grind beef.  Keep sausage grinds coarse.
You can see my first grinds here (pics on second page) 
 
Keep the blades and plates matched to each other this keeps them sharp.  I store them coated in oil, wrapped in seran wrap as sets.
 
If you have an Q's hit me up.
 
http://thehotpepper.com/topic/63291-adventures-in-meatgrinding-with-cachilihead-know-whats-in-your-meat/

 

[winland]

thanks for all the great suggestions and techniques to help me on my grinding adventure.
 
Chuck