royden Posted January 25, 2022 Report Share Posted January 25, 2022 Been trying to mince some Pheasant breasts so that i can try out some recipes that i have for burgers. The meat seems too soft to push through my old cast mincer so i am struggling. I have put the mincer in the freezer to chill it and the meat in the fridge but before i waste any more has anyone any suggestions please. Quote Link to comment Share on other sites More sharing options...
JDog Posted January 25, 2022 Report Share Posted January 25, 2022 10 minutes ago, royden said: Been trying to mince some Pheasant breasts so that i can try out some recipes that i have for burgers. The meat seems too soft to push through my old cast mincer so i am struggling. I have put the mincer in the freezer to chill it and the meat in the fridge but before i waste any more has anyone any suggestions please. Send a PM to Gingercat on this forum. He is quite an expert in these matters. Quote Link to comment Share on other sites More sharing options...
derbyduck Posted January 25, 2022 Report Share Posted January 25, 2022 put the meat in the freezer for a while to firm it up ,then mince it . Quote Link to comment Share on other sites More sharing options...
Bigbob Posted January 25, 2022 Report Share Posted January 25, 2022 I found that was the serect when i was minicing a lot threw the Hobart mincer just let it deforst enough pull them apart and the mincer could cope but at the end of the shift you thought you had frost bite Quote Link to comment Share on other sites More sharing options...
royden Posted January 25, 2022 Author Report Share Posted January 25, 2022 Thanks gents i will give the freezer method a go. Quote Link to comment Share on other sites More sharing options...
Walker570 Posted January 25, 2022 Report Share Posted January 25, 2022 I use an electric driven mincer with a cast unit and have minced a fair bit of pheasant meat mainly for game pies and never had a problem. I use the largest die for this job because the resultant meat is coarse grained for game pie. I tend to feed a mix of game meats and belly pork all cut into about 1 inch strips which may make a difference. I have also used the same for burgers but with quality beef steak instead of belly pork. Nver any left should we invite friends. There is little doubt that for making burgers then mixing meat does do a better job than just straight pheasant breast meat or even straight venison. It is learning what percentage of mix works best. Quote Link to comment Share on other sites More sharing options...
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