glen well i ground my 25lbs of 80/20 pork trim with the 3/8" plate first grind, wanted to keep it cold as possible so i put in 12.5lb batches in 2 separate meat lugs and put in the chest freezer temporarily. Got busy doing something, dont remember what. Finally got all set to do second grind through the same 3/8" plate and it was solid as a rock. So i put them in fridge to thaw and continue next day instead. Next day comes, i took out of fridge and put back in freezer to stiffen up to grind better, yep forgot it again!! So i said heck with it and ground it anyways, that did not come out of grinder nice at all. Just all looked white. I threw the seasoning in and mixed. Real dry and pelletized looking. Put in stuffer and knew right away it wasnt gonna stuff right. So i took it out and put in fridge again with the other tote. Today took the seasoned mixed one and put in stuffer, again knowing its not gonna stuff right with the texture. Got it stuffed. Got the other tub and seasoning ready to mix, low and behold it was still frozen from being in the fridge. Mixed and stuffed anyways. Worst stuffing job i have ever did. I cooked 2 of each flavor on the grill. They just crumbled apart when i cut them in half and extremely dry. Im pretty down on myself as i am very a n a l and a perfectionist. Good thing is after the last 12 weekends in a row of meat processing i am finally done for a few weeks. I got a whole hog going in next week all to trim out for more bratwurst.