Average Reviews:
(More customer reviews)This is what I've learned from experience in trials and error. You should cut the meat in chunks smaller than the tube and you should partially freeze it otherwise it will clog from all the stringy stuff in the meat. It depends on your freezer and the temperature of the meat after cutting but I think between 20 and 40 minutes should be adequate. Experiment with the time a little. If it's not frozen enough, it will clog prematurely and if it's too frozen, you will damage your grinder. I have it down to a science and I can grind 20lbs cut up rump roast or chuck roast in about 15 minutes without it clogging.
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Product Description:
Electric food grinder wil grind all types of meat into course ground meat or fine ground meat. Comes with Sausage attachment to make the perfect sausages. Simple to clean and store.
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