My 3/4 HP grinder does a fantastic job on the first grind but the second, finer (1/8th) grind takes awhile even with the meat semi frozen. Always regretted not getting the 1.5 HP model.
I go as small as 3/16" first grind.1/8" is for wienies.I like 3/16" for a hamburger grind,1/4" for sausage and 3/8" for a chili grind.The only time I run meat through my grinder twice is when I make sausage.I do that just to mix the meat and spices better.The second time goes through a really large plate that has only four pie shaped holes.
