denny66
I don’t really know that much since I have only done couple of grinds. I used a Weston #12 that came with a 7mm and 4.5 mm plate.
I did chill grinder in frig before starting and meat was slightly frozen. Did a lot of reading before my first grind and maybe that is what saved me from the problem you had. I had a large metal bowl and a smaller on that set inside the large on and was surrounded with ice. So the first grind went into a chilled pan surrounded with ice. when we finished the first grind we took the meat pan out and put in the frig while I changed plates. It came out of that grind looking great. Think its all about keeping the meat cold as possible through the entire process.

Just a newbie thought

Hi
New to making my own sausage. From Mid Missouri and have made 2 small batches of sausage, First time used Grocery store ground pork and put together my own seasoning. Didn’t turn out too bad.Then I spent weeks reading and decided to take the plunge. Bought a Weston #12 Butcher Grinder and some Holly seasoning from Waltons. Had our first cooked patties this morning. Ta
sted good but the shrank more than I expected.

So I’m here to learn from the experts.