Hi everyone.
First post here so please be gentle with me. I like my meat to be nice and fine but am having trouble with the unit I have.... I think.
We don't have much of a choice in retail shops here so 3 years ago I bought a Kenwood MG450 grinder stuffer. No matter how cold I got the meat pushing it through the fine plate is always hard work. I am leaning on the plunger with all my weight and getting out a slow trickle. 5 kg takes bloody ages!
Now Im seeing YouTube clips of people using fine sand paper on flat surfaces to sharpen both their blade and screen. Any ideas for a three year newbie.
Oh yeah my favourite sausage is an 'Italian' pork sausage in a book I have called Charcuterie by Ruhlman and Polcyn. So it's pork that is gumming up the works. Whether I use a fatty blend of trim I get from my butcher or his lean stuff which I add the fat to later same slow results.
When you guys say to mince when frozen how frozen are we talking? I would surely have to defrost a 5 kg blob enough to chop it up for the mincer shute?
Thanks in advance.
Henno