I ran a few kilos of pork, lamb and chicken through this yesterday to try out different combinations of blades and plates, and it seems to work very well.
I was even able to make a pretty decent emulsion with the smallest plate and 4 blades running the meat through several times with some shaved ice.
I was just looking for any hints or tips on it's usage, as it did not come with a manual and I'm a raw beginner...
Still waiting for my casings to arrive so I can stuff some sausages, but I could not wait to try some sausage blends...
Thanks,
-t
