Originally Posted by Mdboatbum
Looks fantastic!! I got the KA attachment about a year ago. Nothing beats fresh ground chuck for me. By the way, I'm sure you figured this out, but if you cut the meat into strips and freeze it for about 45 minutes, it goes through the grinder MUCH more quickly and easily.
I think I remember hearing about the feezing thing before. I did cut it into strips and that worked great. It was only about 1.5lbs and it came straight from the fridge so it went pretty smoothly. I'll keep the slightly frozen thing in mind for a larger batch.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
Backwoods Ext. Party, Vision Kamado, 22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"
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