The doggie has asked me to post some pictures of my peanut butter setup so he can be on the lookout for one. I have a Universal No. 1 meat grinder with the "nut butter grinder" blade. It actually grinds the nuts between two flat surfaces which releases the oils. On this model the paste is forced out around the perimeter of the plates. You don't need to add any oil when making peanut butter -- it has its own. The first few turns are really hard, but once it gets some paste going it kind of lubes itself and gets a lot easier. I put it through twice today. The first pass, although spreadable, is more like riced peanut butter. When I put it through the second time it came out in beautiful shiny flakes of peanut butter. This is about a lb of peanut butter -- one jar of dry roasted peanuts with the only ingredient being peanuts. I added some salt myself. You can use salted peanuts, but I found that when they add salt they tend to add other ingredients, too, and I wanted to avoid that. It needs to be kept in the refrigerator, and from what I understand it is good for several weeks that way. It's fun, and it's tasty.
