Okay, so I finally got around to grinding all the meat that was clogging my refrigerator. Here's the step-by-step.
I started with bottom round roast, bought at the commissary for 1.30/lb. I cut it into strips that would fit into the grinder chute.

Next I fed the strips into the chute at the top of the processor.

The result from the first grind -

To get a better mix, and make sure the fat is more evenly distributed (you want your meat to have a little fat) run it through a second time. This will take a little longer than feeding the strips in because you actually have to use the plunger to push the ground meat down the chute. The final product -

As for the time constraints, I processed about 12lbs this morning and it took about an hour and a half. I used the coarse grinding plate that came with the grinder.
I figure if I'm saving at least $2/lb, it'll take me 20 lbs of grinding my own to break even with the price of the attachment.
I started with bottom round roast, bought at the commissary for 1.30/lb. I cut it into strips that would fit into the grinder chute.

Next I fed the strips into the chute at the top of the processor.

The result from the first grind -

To get a better mix, and make sure the fat is more evenly distributed (you want your meat to have a little fat) run it through a second time. This will take a little longer than feeding the strips in because you actually have to use the plunger to push the ground meat down the chute. The final product -

As for the time constraints, I processed about 12lbs this morning and it took about an hour and a half. I used the coarse grinding plate that came with the grinder.
I figure if I'm saving at least $2/lb, it'll take me 20 lbs of grinding my own to break even with the price of the attachment.



