brainsausage
Senior Member
Yes. I didn't like the consistency going from a large grind and then to a fine grind. I found the meat to be too fine. Two passes through a large grind was ok. One pass through the fine grind die was the best as far as texture and mouthfeel.
I actually clean my meat very well for the most part. I take off all sinew. The fat can actually clog the grinder and meat actually gets stuck in the back. I'll try cutting the meat into strips next time.
Give it a try, I think you'll notice a difference in both the grind and mouth feel. Btw- when was the last time you had your blade(s) sharpened and your dies surfaced? I do all my grinding through a commercial grade grinder, and have multiple blades/dies, but I definitely notice more propensity for smear when my kit is worn down. Luckily we have a service that deals with that for us. Hope this all helps