mincers

[docholiday]

Ok last night lost my cool with my blood~ mincer. I have a gastroback mincer and sausage maker, it is useless. as soon as I tried to mince the venison the thing becomes blocked up after taking half an hour to do a couple of pounds I threw it into the bin, not so good as the bin colloection was this morning. It cost about £200 so thought it would be ok,

I keep about 6 deer a year and make sausages and mince for various things,I clean the meat to take most of the sinew out but expect a good machine to cope with this and not get blocked every two mins. so any advice on what to replace this with ??

cheers doc

[henry d]

Sorry to say but if this is the 41406 HERE, then it looks similar, apart from the time temp thing, to the cheap Lidl one and that too can struggle with sinews.

I prefer to use the mincer to mince, how camp is this sentence, and a seperate stuffer.

 

When I can I will be getting something like THIS. Try PMing Sweepy or his Mrs about it as I think they have one similar to the above

[docholiday]

Henery thanks, it is the same company but a higher speck than the on shown, I keep thinking I am doing something wrong as it blocks within seconds, no matter what I do,

Think I am going to have to spend some big bucks ?

doc

[henry d]

You could also check the blade is not worn and has a good angle to it.

[covlocks]

I pre-cut my meat into rough cubes before mincing, I dont have a problem then, even with the belly pork skins.

 

Perhaps you are being too ambitious with the size of meat you are feeding into the thing, a few minutes spent cubing the meat may be helpful.

[docholiday]

I cube the meat into roughly 1" sq bits, do you go smaller than this ?

[henry d]

I don`t, as it just has to fit into the worm screw at the bottom of the feed tube, but I suppose it depends on the size of mincer.

[covlocks]

1 inch or thereabouts seems to work fine for me. I tried large before but it gets caught up in the worm gear and you have to keep stripping the mincer down to clear it.

 

Its a bit of a trial and error thing with your own type of mincer and of course what meat you are puting through it. Something very sinewy needs smaller cubes otherwise you end up grinding it rather than mincing it, whereas a lean meat just goes straight through in large chunks.

[docholiday]

http://www.weschenfelder.co.uk/629_Elegant..._Mincer_2202F50

 

Ok going to bight the bullet and buy this one, anybody want a gastroback mincer that I dont grt on with?

[Nial]

I've no experience mincing but I remember reading it's important not to

let things get too hot or the fat starts blocking everything up.

 

Is it worth trying this in the garage (or somewhere cooler) with meat that's been left in

the fridge/freezer to chill it?

 

 

Nial.

[docholiday]

worth a try

cheers

doc

[covlocks]

I personally would spend less on the mincer (unless you are going to do many lbs per week) and buy a decent stuffer. That company sells some decent gear but a combined mincer stuffer can have problems

 

(1) its hard work stuffing the cases single handed

(2) the resistance caused by the nozzle causes the mince mix to stay in the body longer and the screw keeps churning away grinding the mixture into almost a pate

(3) the really bad thing is, the friction of the screw turning and trying to force the meat out of the nozzle heats up the meat - and thats one thing you must not have - it becomes a nice incubator for bacteria which take no time at all to increase countless times.

 

I make my sausages in batches once every few weeks using a Classic 10 mincer from weschenfelder and a stuffer I bought off ebay for around £50. I make a good few kilo's each time and keep the sausage mix as cold as possible.

 

I've no experience mincing but I remember reading it's important not to

let things get too hot or the fat starts blocking everything up

 

As above, its more important to not let the bacteria get warm rather than worry about the fat blocking things up. If you have got to that stage where fat starts getting hot, then eat the sausages straight away, 'cause you now have sausage bacteria heaven, which doesnt stop even if you freeze them.

[hushpower]

make sure your mincer plate is facing right way ,the head is tight. do not leave the mincer runing when no meat is going through,as its metal on metal an wil take the edge off . also u can touch up the mincer plate an blade on a oil/wet stone.make sure the stone is perfectly flat ,rub plate in circles.put meat in freezer till it stiffens. you dont want the meat solid has it may blow the fuse.a blunt blade wil chew the meat not cut it