Mincer

[Chob]

Hi,

Having a 2nd go at making snags today. Used a food processor last time which was ok, but the fat was a little too coarse.

Today I bought a bog standard mincer, but have ahd a mare with it. It took forever to mince a small piece of Belly.

Any tips anyone?

Cheers
Chob

[sausagemaker]

Hi Chob

Welcome to the forum, I take it from the word snag your from down under.
Try freezing the meats to make them firm before mincing, this will give you a cleaner cut & help speed up the process

Hope this helps

Regards
Sausagemaker

[Chob]

Nah, from London, just like the word Snag!!

I'll give that a try, can hardly be any worse than last effort!




Forgive the emoticon. My son wanted to put "pussycat" face on the screen!

Cheers

[Paul Kribs]

Hi Chob

If I were you I would hone your blades and plates. It sounds as though they are not working properley. I would hone them on a diamond stone until flat, both the blade and plate.

Regards Paul Kribs

[Chob]

Mincing whilst semi-frozen did the trick. Won't be long before I'm after an electric one, and a big stuffer though.

The Italian seasoning was a winner.