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I've just bought the missus one of the big, expensive Kenwood Chefs (it's her birthday soon!) I have a #12 manual grinder and a stuffer, but can't decide if it's worth getting the grinder for the Chef (not for use as a stuffer).

Any thoughts?

Martin/

I used to use one and it worked fine with grinding just meat but not so good when grinding meat mixed with rusk. It also had a tendency to heat up quickly.

For occasionaal use go for it, for any serious work get a dedicated grinder.

HTH,

Regards,

Dave

I use mine for small 'test runs'. But I'm using it instead of my powered #22. I'm not sure that there'd be much advantage in using it instead of your manual #12?

Phil

I still use my trusty 1970's one for all my grinding, but I rarely do more than a kilo at a time.

I think I'll park the idea. I seldom need to do more than 2 or 3 kg at a time. It's another thing to find storage space for. Need a larger house!

Martin/

Hi
I ground 4 kg yesterday (morrisions 2.50/kg Pork shoulder) and it was hard work.

I then tried to stuff the skins VERY HARD WORK, so much so that I am thinking of buying a stuffer

George

We also have this unit (the all metal version).

Heating up is mentioned by many folk who do more than a couple of lb's , ..how does this respond to being pre chilled itself? ..anyone done any plunge tests, eg, run a few lb's, de-mount the unit & plunge it in an ice cold bath for a few minutes & restart ..sort of thing, if so how does it work?, as I guess walking away & letting it cool is not an option when you are prepped & raring with chilled ingredients backed up?

I find that the mincer head is small enough to store in a freezer shelf for 20 mins prior to using and as long as the meat is also well chilled then I don't have any problems with the meat warming. Seeing as I only paid £2.00 for the mincer and my second hand Kenwood chef was given to me for free, then I can't really complain about it.

Yotmon.