But as of Monday I'm unemployed. Keeping in line with our much reduced budget, I can't afford any sausage stuffer tubes, new plates, or any of the rest to make sausage. However, having my meat grinder and plenty of spare time, I wanted to try it out. So I found some chuck roasts in the freezer, let them thaw enough to cut up, and then chilled the pieces for a few hours. Well, it's alot of work. If I ever thought I wanted a #32 or even a #22, I'm reconsidering that. I definitely got a work out. I ground up a little less than 6 pounds, and I had to stop in the middle and take a break. The Enterprise #10 that I have works perfectly. The knife is definitely sharp enough, and none of the pieces had any defects that made themselves known. I've learned a few things... first off, don't have anything in front of the meat grinder closer than about 36" unless you want to clean blood off of it. While mostly things extrude, every once in awhile it's like a squirt gun and juice spits out. Secondly, you need it mounted to something really, really heavy or that is bolted down. I ended up having to use one hand to hold down the table, and cranking with my other. And finally... you don't have a bowl that's short enough to fit under the lip of the plate. I ended up using a pyrex pie dish, and wouldn't have thought to do so if my wife hadn't suggested it. So, what did I end up with? Fairly mundane hamburger meat, but I don't have to worry about the people in the meat department at Kroger regrinding old crap back in with the new to make it passable for sale. I think I'm going to grind all my own from now on. And just as soon as I can afford some doodads for this thing, I'm definitely going to end up making my own italian sausage and brats and so forth.