Instructions

1. Secure your grinder to a stable surface in your kitchen with the built-in clamp or included bolts.Try rocking the installed grinder back and forth and winding the crank, to be sure that it will not wobble.

2. Trim away excess fat, tendon and cartilage before cutting meat into pieces narrow enough to fit into the opening of your meat grinder. Excess gristle will clog manual grinders; by removing most of it ahead of time, you will avoid the hassle of cleaning it out of your machine later.

3. Chill the meat chunks in the fridge or freezer until they are cold all the way through. Cold meat keeps its shape better in the grinder and will keep the heat generated by friction from melting the fat.

4. Chill a large, clean bowl in the freezer and place it under the exit end of the grinder, to catch the ground meat. Keeping the meat cold at every stage in the process limits the possibility of bacterial growth.

5. Turn the hand crank on the side of your grinder in a slow steady motion, as you lower the first piece of meat into its mouth. Allow the grinder's blades to pull the meat in through the machine---never push it down or cram it into the cavity with your fingers.

6. Once the last of your meat has gone through the grinder, run a slice of moist bread through it, to clean out the last few bits. Pick the bread pieces out of the meat bowl and discard them.