Chuck7

I like the semi frozen idea as well....

Paul,

Here is how I do it..
a. Cut silver skin off of the meat..
b. Cut in chicken tender sized chunks or strips..
c. Turn on grinder..
d. Grind meat..{ If no meat comes out after awhile..shut off and get garbage out of the grinder} and start up again..

I then mix 3/4 venison with 1/4 reg. fatty sausage..I add plenty of salt, sage and hot pepper flakes and make breakfast sausage..I had some this morning..very good..
I usually knead the fatty sausage with hte venison after it;s ground..by hand..Then I grind it all one more time.