Bubba, you really can't regrind except to use as rework. It won't hold up.
I grind my meat through a 3/8" plate, mix it up, grind again through a 3/8" plate, then stuff.
I've also done a single 1/4" grind which works good as well.
Some people add spice to the whole muscles then grind but IMO you don't get a good mix.
I grind my meat through a 3/8" plate, mix it up, grind again through a 3/8" plate, then stuff.
I've also done a single 1/4" grind which works good as well.
Some people add spice to the whole muscles then grind but IMO you don't get a good mix.
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