Originally Posted by Smokehouse
I would think your own grinder just allows better control of the final product. Probably not as important for burgers (fat content, cut of meat) as for sausage (fat, spices, types of meat) or for chili (size of grind, fat content, gristle content).
A frined of mine held sausage parties at his home. Everyone had a few glasses of wine and ground there own sausage. The more wine they had, the more unusual the sausage was.
Oh yea, I know how that works. One bud bitched the last batch of hot wasn't hot enough, Some hab powder took right care of that. Was funny watching his head just about blow off.
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