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Just checked in with the hubby (he does the equipment while I do the other aspects). He is certain on the order of the worm, blade and plate. He did acknowledge that the retaining ring might be being tightened too much, we’ll look at that. He then wondered if our placing the components in the freezer 30 min before assembling is a mistake. We had heard or read that you wanted them chilled to keep the meat and fat as cold as possible for a good grind. The meat we are putting through is partially frozen, again for a better grind. The model I bought is the .35 horsepower and I was under the impression it could potentially even handle bone (not that I am doing that) but we get some ugly noises and almost one jam per session (2 – 5 lb meat) if we put the meat down the chute faster than one at a time. Again, the grind is beautiful but takes more effort than I expected.