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Neither one will cause the problems you describe. I sometimes freeze the grinder parts (summertime) and always partially freeze the meat and fat.
If there is nothing wrong part/assembly-wise with the unit I would look to over tightening. Try starting the grinder with the collar fairly loose and tighten till it slows or stops. That will give you a feel of how tight you can go.
You had another question on fat. 80/20 shoulder(pork butt) to added fat is about right. (Hard) back fat is preferred if you can source it. Its worth the effort to find it. :cheer: