I figured that it might work OK but you just never know when you build something from the ground up what kind of problems you might have on the initial start up. So I picked up about 20 pounds of fresh pork at the grocery store and some A.C. Legg's pork seasoning. I was told to use pork butts because of the fat content (a bit higher makes better sausage) but the shoulder was pretty cheap so I gave it a go along with two butt cuts.
The test run went pretty well. It ate up meat (even some pretty large pieces) as fast as I could put it in.
The grinder itself will be the topic of a future post. I will be sharing how I went about designing and building it.
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