Phil from Maine

I have no idea who will grind bones and for what??

I have a big anvil and I love it.. No worries about that silvery skin on it at all. When grinding wild game like deer or moose I always double grind it. On the first grinding I will throw a little fat in while I am grinding. Then I throw it altogether on my double grinding to get a better mix. This has worked great for me any time I grind.. I also will sometimes set some of the meat a side to grind up when the main batch is done. Then I will take the rest of it and grind it up with a few pieces of bacon to fry up.. That way I get something like a bacon burger to enjoy.. I do not care to freeze it with bacon in it..