I have a LEM #12 Big Bite meat grinder. It is 3/4 hp. It blows through the initial grind. Im having trouble with the follow up/finer grind. I bought the grinder at the end of last season so i havent not really used it yet. I added some preground frozen beef fat to my chunks if meat at a 10% ratio. First ground went through flawlessly. The 2nd ground with the finer plate, not so much. I looked inside the throat and the fat has clogged it up. How do i get around this? Because now i have 30lbs od meat that is too rough for ground. We will eat it anyways, but prefer it a little finer. Should i grind meat only through coarse plate and then follow it up with grinding that through the fine plate with the fat added? I think grinding the fat twice is the issue but i can not find where anyone else has the same issue.