I tend to not double grind unless I need that consistency like in summer sausage.
A #22 head or larger helps on double grinding because the throat is a lot larger, I will make large meat balls and drop them down the hatch.
Also look into LEMs and MEATs double grind heads.
I just bought a Harbor Fright diamond masonry blade. It leaves a slight burr on the bottom but cuts perfectly square. I don't even use my squaring jig, just knock the edges off.
https://www.harborfreight.com/10-in-continuous-rim-wet-cut-diamond-saw-blade-57553.html
I just have an old beer fridge, I remove the shelves in toss the quarters in. Seems to work great for archery elk when the temps are pretty hot.
I do notice that things do not dry out as well, probably wouldn't keep anything in there for more than a few days.
I took out a HELOC this year. Seems the best for home projects, use what you need. Lock in a rate later if you want. My current rate flexible currently at 5.875%
I have an 90 degree angle block, ill mount my sight to the block on a level table. This gets it close, you can fine tune with the Hamskea or check later by shooting your bow at a 45 deg angle.
I would be interested i a few more recipes people like?!
I was thinking about grinding some liver in some sausage with a bunch of spices to hide the taste ...haha
I shoot Bills stuff.
I have a broadhead of each that I practice with. These have been shot into more dirt and rocks than I can count, still usable (after a sharpen)
X2 Best advice
Im a career welder, most of my experience is in, Structural, sanitary and the high tech industry (vacuum components) I changed careers a few years ago and have not looked back.
Certs dont mean shit, because you can weld in a booth means nothing about work ethic, drive and your...