Right sieve

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Right sieve

Postby Carl » Tue Feb 22, 2005 8:22 pm

Hi, I made my first batch of sausage on Friday with a FW 2684 Mincer that I bought from www.sausagemaking.org and they where great, but I would like a little advice. After cutting up the meat I minced it using the coarse sieve is this correct? I heard you could strain the Mincer if you use the wrong sieve. And what is the sausage sieve for and when is it used?

Regards

Carl
Carl
Registered Member
 
Posts: 57
Joined: Sat Feb 12, 2005 5:25 pm
Location: Hull

Postby sausagemaker » Tue Feb 22, 2005 8:52 pm

Hi Carl

I assume by sieve you mean the mincing plate.
If this is indeed what you mean then you would use the largest holed plate to mince the meats first so that you can then combine all the seasonings & dry ingredients around the meats,this gives you better flavour as the seasonings are more dispersed .Then add any wet ingredients & mix to form a mass.
Then re mince through either the coarse plate or the fine plate if a tighter texture is required.

regards
sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby Carl » Tue Feb 22, 2005 10:21 pm

Hi sausagemaker, Thanks for the advice yes I do mean mincing plates but the manual calls them sieves. Any idea what is the sausage sieve or plate is for?
Regards
Carl
Carl
Registered Member
 
Posts: 57
Joined: Sat Feb 12, 2005 5:25 pm
Location: Hull

Postby TobyB » Wed Feb 23, 2005 9:59 am

Carl i'm purely guessing here as i don't have the mincer you refer to but if the sausage plate has a big hole in it i'd imaginre it's the plate you put in when using the mincer as a stuffer (ie it just lets the meat pass through and is presumably needed for the integrity of the seal)

I may well be talking complete rubbish but I'm logged on so thought i'd try to help
TobyB
Registered Member
 
Posts: 158
Joined: Fri Jan 07, 2005 11:05 am
Location: Oxfordshire England

Postby sausagemaker » Wed Feb 23, 2005 4:30 pm

Hi Carl

I think TonyB right on this one. If you put the sausage stuffing horn on without it you will see that it slips al over the place.

regards
sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby Carl » Wed Feb 23, 2005 5:04 pm

Hi TobyB & Sausagemaker, You�re right the manual tells you to use it when stuffing it�s just that I couldn�t work out what it did but your explanation makes sense. Thanks for your time.

Carl
Carl
Registered Member
 
Posts: 57
Joined: Sat Feb 12, 2005 5:25 pm
Location: Hull


Return to Beginners

Who is online

Users browsing this forum: No registered users and 5 guests