A lot of folks on here, along with myself, use the NOLA andouille recipe. It calls for 2lbs of hand cut meat to be mixed with your ground pork. I recently saw a video someone posted here, and they use a 3/4in grinder blade to get their chunks, but they use it for the whole batch. I was thinking of getting this blade just for the 2lbs, instead of the hand cutting, or use it for the whole batch. What do you folks think?