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| #1 Post by Snart, on Wed Apr 29 2009 12:10 AM |
| Meatguns RULE and I want one. |
| #2 Post by Apip, on Tue Mar 27 2012 6:38 PM |
| Brain FadeSeptember 7, 2011 There are too many variables to aewnsr your question.The viscosity of the meat is important how much fat is there, how much gristle is there?Further, it depends on what the final use is. Sausage stuffing requires a different grind than hamburger, etc.Well you need to first figure out how much fat and gristle there is in your meat. Then you need to decide what your ultimate goal is. Are you making sausage, hamburger or what? Narrow down your variables and we can let you know how many times to put it through your meat chopper grinder. |




