I've had it so fine it's pate and so coarse it was more chopped than ground. What do you like that holds together fairly well for hamburgers and meatloaf? Do you grind twice as many recommend?
What do you like to add to it if anything when you grind?
I've ground a bunch of burger, but never really put much research into it. Have a #32 hand grinder set up with a pulley and electric motor that cranks it out fast, about as fast as you can feed it.....but a pain to set up, a pain to clean and you best count your fingers before and after. I haven't really even seen it for some time... kinda de facto donated it to a hunting partner I guess....the freezer is full of grinding meat. A new grinder is in order I have clearance for my superiors and all...
Now would be a good time for some research/input.... some grinder 101....
Sausage depends on what type on texture you want. Medium for brats, Italian, etc. Fine for summer sausage.