Do any of you all do a first grind through the 3 hole kidney stuffer plate? Also do any of you grind ice through the grinder between batches to cool of the neck and purge the grinder so to speak? Let me hear what your experience has been both negative and positive. Thanks

lamurscrappy We are doing 2 whole hogs for sausage. Minus some of the loins. I just wasn’t sure if it would hurt the grinder. I thought it would be bigger chunks and easier to feed back through on the second grind through the 3/16 plate.

When adding water do you all dissolve your seasoning in the water or just add both at the same time?