RE: Meat Grinder
That's funny as I've had my insert in backwards too. The meat is always double grind anyway, once using the coarse insert and then a final using a finer holed insert. I use pork in some of mine and beef fat in some others as I like burgers medium rare and I don't want to use pork for cooking burgers med. rare, but I put my own spices in as I'm grinding. I use one of those S.S. grinders from Bass Pro that cost $99.00 a few years back and that thing can take it as fast as I can force it in there. No complaints on this end.
Bobby